Parmigiano Pumpkin Soup with Frizzled Prosciutto
Prep: 10 minutes
Cooking time: 3 to 4 hours on high, 6 to 8 hours on low
All recipes use a 5- to 6-qt. cooker — you’ll have leftovers for the week!
Ingredients
2 Tbl. extra-virgin olive oil
2 oz. thinly sliced prosciutto, cut into strips
1 large onion, cut into ⅛-inch dice
3 garlic cloves, minced
1 (28-oz.) can 100% pure pumpkin
2 qt. vegetable or chicken broth
⅛ tsp. ground nutmeg
1 tsp. kosher salt
½ tsp. ground white pepper
½ cup cream
½ cup freshly grated Parmigiano-Reggiano cheese
2 Tbl. chopped fresh flat-leaf parsley
Directions
1. Heat oil in a large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 1 minute. Remove and set aside.
2. Reduce heat to medium, add onion and sauté until tender, about 3 minutes. Add garlic; cook a few seconds. Stir in pumpkin, broth, nutmeg, salt and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3 to 4 hours on high, or 6 to 8 hours on low.
3. Stir in cream and cheese and cover 5 minutes. Stir in parsley. Ladle into bowls and garnish with frizzled prosciutto.