Pumpkin soup aka Crema di zucca (light version). This is that moment of the year when a soup like this is just perfect. the sweetness of the pumpkin, combined with the acidity of leek, the spices and a. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia. Preparada con un delicioso y aromático caldo de verduras.

This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great Added a tablespoon of light brown sugar to balance the cayenne pepper and YUMMMY. Home Our Latest Posts Crema di zucca (Winter Squash Soup). Who doesn't love winter squash soup? Pumpkin soup aka Crema di zucca (light version) most diverse and own ideal flavor that unique. Some kinds of Pumpkin soup aka Crema di zucca (light version) recipes are also adequate simple to process and do not take long. Though not everybody likes Pumpkin soup aka Crema di zucca (light version) food, now few people are got attached and like the sundry Pumpkin soup aka Crema di zucca (light version) foods on hand. This can be visible than the number of restaurants that provide Pumpkin soup aka Crema di zucca (light version) as one of the dishes. You can have Pumpkin soup aka Crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pumpkin soup aka Crema di zucca (light version)

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

It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together.

Pumpkin soup aka Crema di zucca (light version) step by step

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!.

Part one - an apple cake with apple cider honey zabaglione. Yes, yes, we're featuring two soup recipes in a row on The Jew & The Carrot - but what is fall without an abundance of warm, creamy soups?! La zucca ancora imperversa e per il numero di novembre di CHIERIOGGI ho preparato appunto una crema di zucca! Pumpkins still invade market stalls and this time I've prepared just a pumpkin cream! Oggi vi propongo una delle mie preferite, a base di zucca.

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