Slow Cooker Spiced Pumpkin Soup
Recipe by Savory Spice Portland, OR
A creamy pumpkin soup seasoned with Coastal Bay and topped with crispy fried prosciutto makes for the perfect autumn night dinner.
Serves
8 to 10 servings
Prep Time
20 minutes
Cooking Time
4 hours
Ingredients
Directions
Step 1
Heat oil in a Dutch oven or large, deep pan. Add prosciutto strips and sauté over medium-high heat until crisp, about 2 min. Transfer to a paper towel lined plate.
Step 2
Lower heat to medium, add onion and sauté until tender, but not brown, about 3 to 4 min. Add garlic and cook until aromatic, about 1 min.
Step 3
Stir in pumpkin, broth, Coastal Bay Seafood 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.
Step 4
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.
Recipe 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.
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