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Test Kitchen Approved

Slow Cooker Spiced Pumpkin Soup

Recipe By Chris Lombard, Savory Spice—Portland, OR customer

Prep Time

20 Minutes

Cooking Time

4 Hours

Recipe By Chris Lombard, Savory Spice—Portland, OR customer

A creamy pumpkin soup seasoned with Coastal Bay and topped with crispy fried prosciutto makes for the perfect autumn night dinner.

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.

Ingredients

2 Tbsp. olive oil

2 oz. prosciutto, thinly sliced and cut into thin strips

1 yellow onion, diced into ¼-inch pieces


1 (28 oz.) can pure pumpkin puree

0.4 each *8 cups chicken stock




½ cups heavy cream (optional)

½ cups shredded Parmigiano-Reggiano cheese

2 Tbsp. chopped Italian parsley

Salt, to taste

Savory Spice ingredients in this recipe

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 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. 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.