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Slow Cooker Spiced Pumpkin Soup





Ingredients:

  • 2 Tbsp. olive oil
  • 2 oz. prosciutto, thinly sliced and cut into thin strips
  • 1 yellow onion, diced into ¼-inch pieces
  • 1/2 tsp. dehydrated minced garlic
  • 1-28 oz. can pure pumpkin
  • 2 quarts chicken broth
  • 1 1/2 Tbsp. Coastal Bay Seasoning
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. fine white pepper
  • 1/2 cup heavy cream (optional)
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 2 Tbsp. chopped Italian parsley
  • salt, to taste

Notes:

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.

Directions:

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.

Yields:

8 servings

Thanks to:

Chris Lombard, Savory Spice Shop—Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Chicken Bouillon Cubes $4.75
Coastal Bay Seasoning 1 oz bag $2.65
Nutmeg, Grenada, Ground 1/2 oz bag $2.15
Pepper, White, Sarawak: Fine 1 oz bag $2.95
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