Recipe of Gordon Ramsay Pumpkin soup aka Crema di zucca (light version)

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive 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.

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 easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness. Really I could have gone without the whipping cream all together.

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

To get started with this recipe, we have to prepare a few components. You can cook pumpkin soup aka crema di zucca (light version) using 9 ingredients and 6 steps. Here is how you cook it.

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

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

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?! Home Our Latest Posts Crema di zucca (Winter Squash Soup). Who doesn't love winter squash soup?

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!

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. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… Crema di zucca con i ceci al rosmarino Grilling Recipes, Beef Recipes, Italian Recipes, Soup Recipes, Chicken Recipes, Vegetarian Recipes, Cooking Recipes, Healthy Vegetarian Foods, Italian Dishes.

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