Thursday, July 9, 2009

Parmigiano Pumpkin Soup with Frizzled Prosciutto

(I'm thinking use bacon instead of proscutto-for cost-effectiveness)

2 T olive oil
2 oz. thinly sliced prosciutto, cut into thin strips
1 large onion, diced
3 cloves garlic, minced
1 can (28 oz) pure pumpkin
2 qts. vegetable or chicken broth
1/8 t. nutmeg
1 t salt
1/2 t white pepper
1/2 c cream
1/2 c grated parmesian
2 T chopped fresh parsley

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.
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.
STIR in the cream and cheese and heat through, about 5 min. Stir in parsley and garnish with prosciutto.

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