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