Parmigiano Pumpkin Soup With Frizzled Prosciutto |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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From the Art of the Slow Cooker by Andrew Schloss. Bacon can be substituted for the prosciutto. Ingredients:
2 tablespoons olive oil |
2 ounces thinly sliced prosciutto, cut into thin strips |
1 large onion, diced |
3 cloves garlic, minced |
1 (28 ounce) can pure pumpkin |
2 quarts vegetables or 2 quarts chicken broth |
1/8 teaspoon nutmeg |
1 teaspoon salt |
1/2 teaspoon white pepper |
1/2 cup cream |
1/2 cup grated parmesan cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
2. Reduce heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
3. Stir in the cream and cheese and heat through, about 5 minute Stir in parsley and garnish with prosciutto.
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