Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, pumpkin soup aka crema di zucca (light version). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Oggi vi propongo una delle mie preferite, a base di zucca. Se non amate questo ortaggio, potete anche sostituirla con le carote o la zucchina, che sono altrettanto dolci. This is one of my favourites, and it's got pumpkin in it!

Pumpkin soup aka Crema di zucca (light version) is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pumpkin soup aka Crema di zucca (light version) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this 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 it.

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

1. Get 1.3 kg pumpkin
2. Prepare 2 small potatoes
3. Take 1 onion
4. Make ready Water
5. Make ready 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

Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together. I modified this soup so it would be lighter in both fat and calories. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.

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!

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. 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. Crema di cavolfiore con briciole di pane e polvere di olive.

So that is going to wrap this up for this exceptional food pumpkin soup aka crema di zucca (light version) recipe. Thank you very much for reading. I’m sure that 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 family, friends and colleague. Thanks again for reading. Go on get cooking!