Parmigiano Pumpkin Soup with Frizzled Prosciutto

• 2 tablespoons extra virgin olive oil
• 2 ounces thinly sliced prosciutto, cut into thin strips
• 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 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 1/2 cup cream (at least 10% fat)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley

1. Heat the oil in a large deep skillet over medium-high heat.
2. Add the prosciutto and saute until crisp and frizzled, about 1 minute.
3. Remove with a slotted spoon and reserve.
4. Reduce the heat to medium, add the onion to the skillet, and saute until tender (do not brown), about 3 minutes.
5. Add the garlic and cook for a few seconds, until aromatic.
6. Stir in the pumpkin, broth, nutmeg, salt, and pepper and bring to a boil.
7. Transfer to a 5- to 6-quart slow cooker, cover, and cook for 3 to 4 hours on high, or 6 to 8 hours on low.
8. Stir in the cream and Parmesan and heat through, about 5 minutes.
9. Stir in the parsley and garnish with the frizzled prosciutto.

extra virgin olive oil, onion, garlic, pumpkin, vegetable, ground nutmeg, kosher salt, ground white pepper, cream, cheese, fresh italian

Taken from www.cookstr.com/recipes/parmigiano-pumpkin-soup-with-frizzled-prosciutto (may not work)