Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

We cut in medium pieces the pumpkin, onion and potatoes. La crema di zucca è un delicato comfort food, una zuppa preparata con polpa di zucca gialla, aromatizzata alla cannella e servita con crostini dorati. Sana zuppa di zucca con semi di. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.

Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin soup aka Crema di zucca (light version):

1. Take 1.3 kg pumpkin
2. Take 2 small potatoes
3. Take 1 onion
4. Get Water
5. Make ready Salt and pepper
6. Prepare 3 leaves sage
7. Take 70 gr cubes of smoked pancetta as topping
8. Make ready Nutmeg as much as we want
9. Get Parmesan cheese as topping

Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil. Pour the soup into a heated flameproof serving bowl. Sprinkle the Parmesan over the top. Scroll down for english version Oggi riposto, dopo quesi due anni, una ricettina che voglio unire alla raccolta mensile di Salutiamoci, che Unire la zucca tagliata a tocchetti, mescolare bene e versare poi il brodo di verdure.

Steps to make Pumpkin soup aka Crema di zucca (light version):

1. We cut in medium pieces the pumpkin, onion and potatoes. We add salt l, sage and 1 lt of water. We let it boil in high fire.
2. When its boiled we reduce the heat in medium fire and and we leave it to cook until the pumpkin is soft, (around 20 minutes). When is ready we filter and we keep in a bowl aside all of the boiled water we had in our pot and with a minipimer we squash the mix of potatoes, pumpkin and onion till we have a nice creamy result. If it's too thick we add some of the boiled water we kept aside.
3. When the mix is creamy we adjust if needed salt and we add nutmeg and pepper as much as we want. We keep stirring with the minipimer till pepper and nutmeg are dissolved.
4. We can keep the remaining water as vegetable broth for soups
5. Final step: In a pan we cook the pancetta cubes till they become crispy and with a nice color. We keep it aside in order to add it in our dish or we add it in the pot, depends if you want pancetta in your soup or not.
6. We serve the soup and we add either pancetta on top or parmigiano. Enjoy!

Sprinkle the Parmesan over the top. Scroll down for english version Oggi riposto, dopo quesi due anni, una ricettina che voglio unire alla raccolta mensile di Salutiamoci, che Unire la zucca tagliata a tocchetti, mescolare bene e versare poi il brodo di verdure. Crema de Auyama (Cream of Pumpkin Soup). The traditional version of this Calabaza Soup is made with auyama (West Indian pumpkin), but it can also be I have encountered two versions of this soup, one with milk, and one without. Both are very good but milk changes the flavor significantly.

So that is going to wrap it up with this exceptional food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!