Published: · Modified: by Cari · This post may contain affiliate links. · Leave a Comment
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This is part of a sponsored collaboration with the National Pork Board
However, all opinions expressed are my own.
It's November and that means sweaters, turkeys and pumpkin spice everything. Don't get me wrong, I love pumpkins. I love all types of squash So I've teamed up with the awesome folks at PorkTeInspira to talk about how pork can make everything this holiday season better, even pumpkins.
I love getting something that everyone knows to be sweet and doing something new and savory with it. I'm obsessed pumpkin soup and I love it even more when it's topped with tons of crispy prosciutto.
Ingredients
- Prosciutto
- Butter
- Yellow onion
- Garlic
- Chicken broth
- Pumpkin puree
- Fresh thyme
- Fresh rosemary
- Fresh Sage
- Salt
- Black pepper
- Red pepper
- Heavy cream
Directions to make this pumpkin soup with crispy proscuitto
- In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.
- In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.
- Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.
- Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.
- Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.
Variations
Want to do a butternut squash version of this? Simply boil 1-2 lbs of butternut squash and puree. Replace the canned pumpkin puree with 3.5 cups of freshly pureed butternut squash.
Want a meatless pumpkin soup? Omit the proscuitto and swap the chicken broth with vegetable broth.
Want to make it a curry pumpkin soup? Add your desired amount of curry paste/powder while sautéing the onions.
Storage
Your soup will keep in the refrigerator in an airtight container for 3-4 days. This soup can also be frozen for upto 2 months.
Check out these other pumpkin recipes
- Pumpkin Pecan Cinnamon Rolls
- Pumpkin pie and cheese pastelitos (Pastelitos de calabaza y queso)
- Pumpkin Pie Tres Leches Recipe
- The BEST Pumpkin Pecan Pancakes
Print Recipe
5 from 1 vote
Pumpkin Soup with Crispy Prosciutto Recipe
Rich pumpkin soup topped with cream and crispy prosciutto
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 4 bowls
Calories: 458kcal
Author: Cari
Ingredients
- ½ Lb of your favorite prosciutto
- 2 Tablespoons of butter seperated
- ½ A large yellow onion diced
- 3 Cloves of garlic minced
- 2 Cups of chicken broth unsalted
- 2 Cans of pumpkin puree
- 1 Tablespoon of fresh thyme minced
- ½ Tablespoon of fresh rosemary minced
- 1 Sage leaf chopped
- ½ Teaspoon of salt
- ½ Teaspoon of black pepper
- ¼ Teaspoon of red pepper
- ¾ Cup of heavy cream
- Springs of thyme and additional heavy cream for garnish optional
Instructions
In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.
In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.
Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.
Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.
Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.
Nutrition
Serving: 8oz | Calories: 458kcal | Carbohydrates: 5g | Protein: 9g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1164mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1028IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg
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