Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pumpkin soup aka crema di zucca (light version). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Creamy pumpkin soup delicious, easy to make and vegan! Lovely autumn soup, great served with some croutons. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia.

Pumpkin soup aka Crema di zucca (light version) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pumpkin soup aka Crema di zucca (light version) is something that I’ve loved my entire life.

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 that.

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

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

Sprinkle the Parmesan over the top. Pumpkin soup is full of creamy goodness. This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Crema di cavolfiore con briciole di pane e polvere di olive.

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!

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. 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?!

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