Pumpkin Soup with Prosciutto
4 servings
60 minutes
Pumpkin puree soup with prosciutto is a harmony of flavors and textures that combines the tenderness of pumpkin with the richness of prosciutto. This recipe originates from Italian cuisine, where autumn vegetables are transformed into masterpieces through simple yet skillful techniques. Roasting pumpkin with carrots and spices gives the soup a deep, caramelized flavor, while cream creates a velvety texture. Prosciutto added to the finished soup creates a contrast: its saltiness and crunch enhance its sophistication. The dish is perfect for cozy evenings when you want to warm up and enjoy the richness of flavors. Croutons and pumpkin seeds complete the composition by adding interesting texture and a light nutty note. This soup is not just food; it is a true culinary delight that conveys the spirit of Italian hospitality.
1
Peel the pumpkin and carrot, and cut them into large pieces. Place on a baking sheet, drizzle with olive oil, season with salt, pepper, add spices, crushed garlic cloves, and a sprig of rosemary. Mix thoroughly to ensure each piece is evenly coated with spices and oil. Bake at 200°C for 40-50 minutes until done, depending on the size of the chopped vegetables.
- Butternut squash: 1 kg
- Carrot: 3 pieces
- Ground cumin: to taste
- Ground coriander: to taste
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Garlic: 3 cloves
- Fresh rosemary: 1 stem
- Olive oil: 2 tablespoons
2
Place the roasted vegetables in a pot (remove garlic and rosemary), pour in hot broth, and simmer until boiling. Blend the vegetables with the broth using an immersion blender, gradually adding cream. Return the soup to the stove and heat until boiling.
- Vegetable broth: 500 ml
- Cream 30% fat: 200 ml
3
Cut the bread into cubes and toast in a dry pan.
- White bread: to taste
4
Serve the ready soup in bowls, adding roasted pumpkin seeds, croutons, and prosciutto to taste.
- Roasted pumpkin seed kernels: to taste
- White bread: to taste
- Prosciutto: to taste