Pumpkin soup aka Crema di zucca (light version). We cut in medium pieces the pumpkin, onion and potatoes. This pumpkin soup recipe is creamy AND healthy! Meet my favorite pumpkin soup recipe.
The baked pumpkin and ricotta patties are a light but delicious vegetarian dish.
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?!
You can cook Pumpkin soup aka Crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pumpkin soup aka Crema di zucca (light version)
- It's 1.3 kg of pumpkin.
- Prepare 2 of small potatoes.
- Prepare 1 of onion.
- You need of Water.
- It's of Salt and pepper.
- It's 3 leaves of sage.
- Prepare 70 gr of cubes of smoked pancetta as topping.
- You need of Nutmeg as much as we want.
- Prepare of Parmesan cheese as topping.
Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi. Pour the pumpkin puree into a deep saucepan, add the stock, and bring to a boil. Cut the remaining butter into thin slices and float them on the soup. Sprinkle the Parmesan over the top.
Pumpkin soup aka Crema di zucca (light version) instructions
- 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..
- 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..
- 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..
- We can keep the remaining water as vegetable broth for soups.
- 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..
- We serve the soup and we add either pancetta on top or parmigiano. Enjoy!.
Home Our Latest Posts Crema di zucca (Winter Squash Soup). Who doesn't love winter squash soup? 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… Tortelli di zucca, pumpkin ravioli, is a traditional dish that both I and my son had a couple times on our trip and really enjoyed. I always thought our local restaurant made a pretty good version until I was spoilt by the homemade Italian pasta which was much heavier on the egg yolk, and the filling felt.