Without fail making ultimate Pumpkin soup aka Crema di zucca (light version) easy, tasty, practical. This is that moment of the year when a soup like this is just perfect. the sweetness of the pumpkin, combined with the acidity of leek, the spices and a. This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great Added a tablespoon of light brown sugar to balance the cayenne pepper and YUMMMY. Una Sopa crema delicada y reconfortante con el inigualable sabor y dulzura del Zapallo Cabutia.
Preparada con un delicioso y aromático caldo de verduras.
This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs.
Cream is stirred in at the end for added richness.
Good Evening every body, at this time you get present recipe Pumpkin soup aka Crema di zucca (light version) with 9 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Pumpkin soup aka Crema di zucca (light version).
Ingredients for Pumpkin soup aka Crema di zucca (light version)
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Needed 1.3 kg : pumpkin.
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Needed 2 : small potatoes.
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Needed 1 : onion.
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Needed : Water.
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Needed : Salt and pepper.
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Needed 3 leaves : sage.
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Prepare 70 gr : cubes of smoked pancetta as topping.
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Needed : Nutmeg as much as we want.
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Needed : Parmesan cheese as topping.
Really I could have gone without the whipping cream all together.
Who doesn't love winter squash soup?
It is savory yet sweet, warming yet light.
Part one - an apple cake with apple cider honey zabaglione.
If all ingredients Pumpkin soup aka Crema di zucca (light version) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Pumpkin soup aka Crema di zucca (light version)
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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..
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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..
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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..
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We can keep the remaining water as vegetable broth for soups.
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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..
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We serve the soup and we add either pancetta on top or parmigiano. Enjoy!.
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?!
La zucca ancora imperversa e per il numero di novembre di CHIERIOGGI ho preparato appunto una crema di zucca!
Pumpkins still invade market stalls and this time I've prepared just a pumpkin cream!
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La crema di zucca è sicuramente una delle ricette autunnali più indicate per cucinare questo versatile ortaggio in modo facile e veloce.
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