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Parmigiano Pumpkin Soup With Frizzled Prosciutto

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Parmigiano Pumpkin Soup With Frizzled Prosciutto

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
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