Parmigiano Pumpkin Soup with Frizzled Prosciutto
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 100% pure pumpkin, pure (1 can)
- Garlic (3 cloves)
- Italian (flat-leaf) parsley, fresh (2 tablespoons)
- Onion, large (1)
- Meat
- Prosciutto (2 ounces)
- Canned Goods
Vegetable or chicken broth (2 quarts)
- Cooking & Baking
- Kosher salt (1 teaspoon)
- Nutmeg, ground (1/8 teaspoon)
- Olive oil, extra virgin (2 tablespoons)
- White pepper, ground (1/2 teaspoon)
- Dairy
- Cream (1/2 cup)
- Parmigiano-reggiano cheese (1/2 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published October 20, 2012 (4 months ago).
31 people saved this recipe.
