November 11, 2017

Pumpkin Soup with Crispy Prosciutto Recipe

This is part of a sponsored collaboration with National Pork Board and DiMe
Media. 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, but when you can even find pumpkin spice dog treats for sale then it's just overkill. 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.


In my kitchen, I say "when in doubt, add bacon," or in this case prosciutto. For anyone wondering, prosciutto is a delicious Italian salt cured ham. You can never go wrong with pork, it's such a versatile meat that it can be used in just about any recipe. You can always head to PorkBeInspired.com for great pork recipes from great chefs from around the country.

There's nothing basic about this pumpkin soup. From all the fresh herbs to the onions cooked in rendered prosciutto fat and butter. This soup feels like the holidays all in one bowl.


Ingredients

- 1/2 Lb of your favorite prosciutto
- 2 Tablespoons of butter, seperated
- 1/2 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
- 1/2 Tablespoon of fresh rosemary, minced
- 1 Sage leaf, chopped
- 1/2 Teaspoon of salt
- 1/2 Teaspoon of black pepper
- 1/4 Teaspoon of red pepper
- 3/4 Cup of heavy cream
- Springs of thyme and additional heavy cream for garnish (optional)

 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.




No comments:

Post a Comment