Parmigiano Pumpkin Soup

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Donna Thompson

ingredients

• 2 tblsps extra virgin olive oil
• 2 ounces thinly sliced prosciutto, cut into thin strips (optional) can use 3 slices bacon as a substitute
• 1 large onion, cut into 1/8 inch dice
• 3 cloves garlic, minced
• 1 can (about 28 ounces) 100% pure pumpkin
• 2 quarts vegetable or chicken broth
• 1/8 tsp ground nutmeg
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup cream (at least 10% fat)
• 1/2 cup grated parmigiano-reggiano cheese (or cheese of choice)
• 2 tblsps fresh parsley or 1 tblsp dried

Source: Lisa Hintzen

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