Parmigiano Pumpkin Soup with Frizzled Proscuitto


Pumpkin Soup in the Slow Cooker with the Reserved Prosciutto

Since we’re now a few weeks into the fall season why not celebrate with some pumpkin.  I got this recipe from Andrew Schloss’s Art of the Slow Cooker and it was great, not too many ingredients and it’s done in a slow cooker.  We had this with the Apple-Stuffed Pork Loin and washed it down with some Smuttynose Pumpkin Ale. Sorry for the lack of pics but trust me, it’s easy and delicious.


  • 2 tbsp extra-virgin olive oil
  • 2+ oz prosciutto, thinly sliced and cut into small strips
  • 1 large onion, diced
  • 3 cloves of garlic, minced
  • 1 can (28+ oz) 100% pure pumpkin (be sure to use canned pumpkin like Libby’s)
  • 2 qt (64 oz) chicken broth
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground white pepper
  • 1 tsp kosher salt
  • 1/2+ cup cream (I used more to make it a little creamier)
  • 1/2 cup grated parmigiano-reggiano cheese
  • 2 tbsp flat-leaf parsley, chopped


  1. Heat the olive oil in a deep large skillet over medium-high heat.
  2. Add the prosciutto and sauté until crisp and frizzled, about 1 – 2 minutes.  Remove with a slotted spoon and reserve.
  3. Reduce the heat to medium, add the onions to the skillet and sauté until tender (do not let them brown), about 3 minutes.
  4. Add the garlic and cook for about 30 seconds.
  5. Stir in the nutmeg, salt, and pepper until it coats the onions and garlic.
  6. Add the pumpkin and broth and bring to a boil.
  7. Remove from heat, let it cool for a minute or two then transfer to a 5 – 6 quart slow cooker.
  8. Cover and cook for 3 – 4 hours on high or 6 – 8 hours on low (recommended).
  9. Stir in the cream and parmesan and heat through, about 5 minutes.
  10. Serve and top with parsley and prosciutto.

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