Parmigiano Pumpkin Soup with Frizzled Prosciutto

Name: Parmigiano Pumpkin Soup with Frizzled Prosciutto
Prep time: 5 min
Cook time: 4 h 10 min
Total time: 4 h 15 min
Yield: 8 Servings
Ingredients: ½ cup cream (at least 10% fat); ⅛ teaspoon ground nutmeg; ½ cup freshly grated Parmigiano-Reggiano cheese; 2 quarts vegetable or chicken broth; 2 tablespoons extra-virgin olive oil; 2 ounces thinly sliced prosciutto, cut into thin strips; 1 teaspoon kosher salt; 1 large onion, cut into ⅛-inch dice; ½ teaspoon ground white pepper; 3 cloves garlic, minced; 1 can (about 28 ounces) 100% pure pumpkin; 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Preparation info

8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

If your notion of pumpkin is “sweet,” and if you think it should be seasoned only with nutmeg, clove, cinnamon, and sugar, then get ready to change your mind. This savory, creamy, pungently cheesy pumpkin soup is fragrant with garlic and Parmesan, and punctuated with the frizzled threads of crisped prosciutto. Serve it as a first course before a roast (it makes an inspired appetizer for Thanksgiving), or for lunch with someone you’re dying to impress.