About
From Art of the Slow Cooker iPhone application.
Serves 8
Tags
-
Caitlin B. favorited Pumpkin Soup
03 Sep 19:59
You Will Need
2 tbsp
Extra Virgin Olive Oil
2 oz
thinly sliced
Prosciutto
, cut into thin strips
1
large
Onion(s)
, cut into 1⁄8-in dice
3
cloves
Garlic
, minced
1
can (about 28 oz) 100% pure
Pumpkin
2
qts vegetable or Chicken
Broth
1/8 tsp Ground
Nutmeg
1 tsp
Kosher Salt
½ tsp
Ground White
Pepper
½ cup
Cream
(at least 10% fat)
½ cup
freshly grated Parmigiano Reggiano
Cheese
cheese
2 tbsp
chopped fresh Italian (flat-leaf)
Parsley
-
Step 1
Heat the oil in a large deep skillet over medium-high heat. Add the prosciutto and sauté until crisp and frizzled, about 1 minute. Remove with a slotted spoon and reserve.
-
Step 2
Reduce the heat to medium, add the onion to the skillet, and sauté until tender (do not brown), about 3 minutes. Add the garlic and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to a 5- to 6-qt slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
-
Step 3
Stir in the cream and Parmigiano-Reggiano and heat through, about 5 minutes. Stir in the parsley and garnish with the frizzled prosciutto.
Comments
Linsey
·
Byrnes Mill, Missouri, US
·
8 projects
Where was this tutorial when I needed it at thanksgiving! lol. I;m so going to try this out!
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