• 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


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.


8 servings

Thanks To

Chris Lombard, Savory Spice Shop—Portland, OR customer

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Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.70
Chicken Bouillon Cubes $5.30
Coastal Bay Seasoning 1 oz bag $3.05
Nutmeg, Grenada, Ground 1/2 oz bag $2.50
Pepper, White, Sarawak: Fine 1 oz bag $3.55



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