Parmigiano Pumpkin Soup with Frizzled Prosciutto Recipe

Name: Parmigiano Pumpkin Soup with Frizzled Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 ounces thinly sliced prosciutto, cut into thin strips; 1 large onion, cut into 1/8-inch dice; 3 cloves garlic, minced; 1 can (about 28 ounces) 100% pure pumpkin; 2 quarts vegetable or chicken broth; 1/8 teaspoon ground nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 1/2 cup cream (at least 10% fat); 1/2 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Servings: persons

2 tablespoons extra virgin olive oil
2 ounces thinly sliced prosciutto, cut into thin strips
1 large onion, cut into 1/8-inch dice
3 cloves garlic, minced
1 can (about 28 ounces) 100% pure pumpkin
2 quarts vegetable or chicken broth
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 cup cream (at least 10% fat)
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian (flat-leaf) parsley

1
Heat the oil in a large deep skillet over medium-high heat.
2
Add the prosciutto and saute until crisp and frizzled, about 1 minute.
3
Remove with a slotted spoon and reserve.
4
Reduce the heat to medium, add the onion to the skillet, and saute until tender (do not brown), about 3 minutes.
5
Add the garlic and cook for a few seconds, until aromatic.
6
Stir in the pumpkin, broth, nutmeg, salt, and pepper and bring to a boil.
7
Transfer to a 5- to 6-quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
8
Stir in the cream and Parmesan and heat through, about 5 minutes.
9
Stir in the parsley and garnish with the frizzled prosciutto.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 ounces thinly sliced prosciutto, cut into thin strips, 1 large onion, cut into 1/8-inch dice, 3 cloves garlic, minced, and more.

Yes, Parmigiano Pumpkin Soup with Frizzled Prosciutto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmigiano Pumpkin Soup with Frizzled Prosciutto

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