Parmigiano Pumpkin Soup With Frizzled Prosciutto - cooking recipe

Ingredients

2 tablespoons olive oil
2 ounces thinly sliced prosciutto, cut into thin strips
1 large onion, diced
3 cloves garlic, minced
1 (28 ounce) can pure pumpkin
2 quarts vegetables or 2 quarts chicken broth
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup cream
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley

Preparation

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.
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.
Stir in the cream and cheese and heat through, about 5 minute Stir in parsley and garnish with prosciutto.