Pumpkin Soup

From Art of the Slow Cooker iPhone application.

Posted by Chronicle Books

About

Serves 8

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You Will Need (12 things)

  • 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

Steps (3 steps, 20 minutes)

  1. 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.

  2. 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.

  3. 3

    Stir in the cream and Parmigiano-Reggiano and heat through, about 5 minutes. Stir in the parsley and garnish with the frizzled prosciutto.