This recipe yields a slightly thin soup. Use less broth if you like a thicker soup. Or bulk up the soup by serving it over cooked rice or other grains. It makes a great base to add cooked beans, ham or sausage for an even heartier meal.
Heat oil in a Dutch oven or large, deep saute pan. Add prosciutto strips and saute over medium-high heat until crisp, about 2 min. Transfer to a paper towel lined plate. Lower heat to medium, add onion and saute until tender, but not brown, about 3 to 4 min. Add garlic and cook until aromatic, about 1 min. Stir in pumpkin, broth, Coastal Bay Seasoning, nutmeg and white pepper. Bring to a boil, then carefully transfer to a 5 to 6 quart slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 hours on low. When ready to serve, stir in cream (if using) and Parmesan and heat through, about 5 min, then salt to taste. Garnish with the crispy prosciutto and fresh parsley.