Easiest Way to Make Perfect Pumpkin soup aka Crema di zucca (light version)

Pumpkin soup aka Crema di zucca (light version). 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.

Togliete dal fuoco, aggiungete un bicchiere di latte e passate con il frullatore ad immersione. La crema di zucca è un delicato comfort food, una zuppa preparata con polpa di zucca gialla, aromatizzata alla cannella e servita con crostini dorati. The baked pumpkin and ricotta patties are a light but delicious vegetarian dish. You can have Pumpkin soup aka Crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pumpkin soup aka Crema di zucca (light version)

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

It won't take long to prepare them and they are so yummy! Part one - an apple cake with apple cider honey zabaglione. 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.

Pumpkin soup aka Crema di zucca (light version) instructions

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!.

Sprinkle the Parmesan over the top. The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take. Sana zuppa di zucca con semi di. 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.