Pumpkin Soup

From Art of the Slow Cooker iPhone application.

https://www.cutoutandkeep.net/projects/pumpkin-soup • Posted by Chronicle Books

Serves 8

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

Project Budget

Time

Difficulty

Description

Serves 8

Instructions

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