Parmigiano Pumpkin Soup with Frizzled Prosciutto
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.
Serves8 servings
Cooking MethodSlow Cooking
CostModerate
Total Timehalf-day
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free
EquipmentCrock Pot
MealDinner, Lunch
Taste and TextureCreamy, Salty, Savory, Spiced, Sweet
Type of DishHot Soup, Soup
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
- ½ teaspoon ground white pepper
- ½ cup cream (at least 10% fat)
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions
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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.
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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-quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
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Stir in the cream and Parmesan and heat through, about 5 minutes. Stir in the parsley and garnish with the frizzled prosciutto.
What Else?
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Even though the length of cooking time for this soup would make it possible to use fresh pumpkin instead of canned, I advise you not to. Libby’s canned pumpkin (the most commonly available brand) is made from a specially cultivated strain of pumpkin designed for cooking. It is richer, creamier, and tastier than any fresh pumpkin you can purchase.
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If you don’t have prosciutto, you can substitute 3 slices bacon, cut into thin strips.
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Feel free to alter the type of cheese you use to fit your taste or whatever you have on hand. Any smoked cheese would be delicious in the soup, and other grating cheeses, like Asiago or Romano, are easy to find.
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Precook: 10 minutes
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Slow Cook: 3 to 4 hours on high, or 6 to 8 hours on low, in a 5- to 6-quart slow cooker
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At the End: 5 minutes
2008 Andrew Schloss
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kara 2098528
Oct 31, 2013
@nicoledean334: Since the prosciutto serves as a garnish and is not incorporated into the soup, I do think that you could! Let us know how it turns out! All best, Kara Rota Editorial Director
peppermintxcoco 28 85657
Oct 28, 2013
We're vegetarians in my house. Do you think I could nix the prosciutto?
peppermintxcoco 28 85657
Oct 28, 2013
We're vegetarians in my house. Do you think I could nix the prosciutto?
elizawinograd 5083 574
Oct 23, 2012
@dr-urey - Thanks very much for your question. This recipe is specifically meant to be made in a slow cooker, not on the stove top. As the directions states, you can either cook the soup for 3-4 hours on high or for 6-8 hours on low.
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