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Parmigiano Pumpkin Soup With Frizzled Prosciutto

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“From the Art of the Slow Cooker by Andrew Schloss. Bacon can be substituted for the prosciutto.”
READY IN:
6hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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