Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

You can have Pumpkin soup aka Crema di zucca (light I modified this soup so it would be lighter in both fat and calories. 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) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Pumpkin soup aka Crema di zucca (light version) is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must 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. Prepare 1.3 kg pumpkin
2. Prepare 2 small potatoes
3. Prepare 1 onion
4. Prepare Water
5. Take Salt and pepper
6. Prepare 3 leaves sage
7. Take 70 gr cubes of smoked pancetta as topping
8. Take Nutmeg as much as we want
9. Get Parmesan cheese as topping

Tortelli di zucca (Homemade Pumpkin Ravioli). One of the nicest parts of this, my favorite season, is the arrival of wonderful produce: mushrooms, endive, chestnuts, cabbage, radicchio… but for me no other vegetable is as. La pasta con crema di zucca, speck e pistacchi è facile e golosa: un successo in ogni occasione! Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil.

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!

Cut the remaining butter into thin slices and float them on the soup. Sprinkle the Parmesan over the top. 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?! What makes a pumpkin soup so attractive during the chilly months?

So that is going to wrap this up for this special food pumpkin soup aka crema di zucca (light version) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!