Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make 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 bit tasty. This is gonna smell and look delicious.

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. This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs.

Pumpkin soup aka Crema di zucca (light version) recipe is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Pumpkin soup aka Crema di zucca (light version) recipe is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you can achieve it.

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

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

Crema di cavolfiore con briciole di pane e polvere di olive. La zucca arrostita è una ricetta saporita e semplice da preparare, da sia come antipasto che come contorno, light ma gustosa. La zuppa cavolo nero e zucca è una ricetta invernale e colorata. Nelle serate d'inverno adoro coccolarmi con.

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

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!

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. Aggiungete acqua a coprire il tutto e fate cuocere per un ora o fino a che la zucca non incominci a disfarsi. Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione. This pumpkin soup recipe is creamy AND healthy!

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