Creamy Pumpkin Soup with Parmigiano Reggiano and Crispy Prosciutto di Siena Chips

Smooth, silky, and wonderfully creamy, this soup is a pleasure for more than just the palate. Its delicate texture and rich, velvety consistency make every spoonful feel warm and comforting. Beautiful and delicious, but also wholesome and wonderfully warming, it is no surprise that it is considered an excellent comfort food, particularly suited to the first chilly days of fall, when all we crave is a reassuring, comforting embrace. And on those rainy evenings, when the first yellow and orange leaves begin to cover the ground, the perfect soup can only be made with pumpkin, an ancient vegetable whose uses seem almost endless and are not necessarily tied to culinary tradition. Since ancient times, hollowed-out pumpkins, sturdy yet lightweight, have been transformed into containers and utensils, and even musical instruments.

Today, we find harmony right on the plate with this Creamy Pumpkin Soup with Parmigiano Reggiano and Crispy Prosciutto di Siena Chips, so delicious that you might forget that vegetable-based creams were originally used almost exclusively to accompany other dishes, particularly meat. Perhaps back then no one imagined they would be crowned as stars of the table, but someone certainly had already discovered their soothing and reassuring qualities. The bold flavor of Parmigiano Reggiano and the irresistible crunch of pan-crisped prosciutto come together as the ultimate finishing touch, turning this recipe into a gourmet delight ready to win over even the most demanding food lovers at first sight and first bite.

Preparation time: 10 minutes 
Cooking time: 10 minutes
Servings: 4 

Ingredients

28.2 oz - 800 g Pumpkin in Oil Emilia Food Love
2.8 oz - 80 g Parmigiano Reggiano DOP 24 months Emilia Food Love
2.8 oz - 80 g Prosciutto di Siena Toscana Food Love
3.4 fl oz - 100 ml heavy cream
½ onion
Vegetable broth, as needed
Extra Virgin Olive Oil Toscano PGI recommended for balanced flavor dishes Toscana Food Love, as needed
Fresh rosemary, to taste
Salt and black pepper

Instructions

1. In a saucepan heat two tablespoons of extra virgin olive oil and sauté the onion, previously sliced into thin rounds.

2. Add the pumpkin in oil, stirring gently to let the flavors meld, then cover with hot vegetable broth and simmer over low heat for about 5 minutes.

3. Blend with an immersion blender until smooth and velvety, then pour in the heavy cream and stir to combine the ingredients evenly.

4. Add a few tablespoons of grated Parmigiano Reggiano cheese and season with a pinch of salt and freshly ground black pepper.

5. Cut the slices of Prosciutto di Siena into strips and cook them for a couple of minutes in a very hot nonstick skillet until crisp.

6. Ladle the soup into bowls and top each one with the crispy prosciutto chips. If desired, garnish with a little finely chopped fresh rosemary.
   
   Tip

For an even bolder flavor, you can replace our Parmigiano Reggiano DOP 24 months with Pecorino Romano DOP Toscana Food Love.