Parmigiano Pumpkin Soup w/ Prosciutto

Parmigiano Pumpkin Soup w/ Prosciutto Vegetable with parmesan cheese and prosciutto. Prosciutto is to ham as pralines and cream ice cream is to vanilla ice cream. Very tasty. PARMIGIANO PUMPKIN SOUP RECIPE:  2 T. extra virgin olive oil  2 oz. thinly slice prosciutto, cut into thin strips  1 large onion, cut into 1/8” dices  3 cloves garlic, minced  1 can 100% pure pumpkin (about 28 oz.)  2 qts. vegetable or chicken broth  1/8 tsp. ground nutmeg  1 tsp. kosher salt  1⁄4 tsp. ground white pepper  1⁄2 cup cream (at least 10% fat)  1⁄2 cup freshly grated Parmigiano-Reggiano cheese  2 T. chopped fresh Italian flat-leaf parsley Heat the oil in deep skillet over medium high heat. Add the prosciutto and sauté until crisp and frizzled. Remove with a slotted spoon and reserve. Reduce the heat to medium add the onion to the skillet, and sauté until tender (do not brown). Add the garlic, and cook for a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt and pepper, and bring to a boil. Transfer to a slow cooker, cover and cook for 3-4 hours. (3-4 hours High, 6-8 hours Low). Stir in the cream and Parmesan and heat through, about 5 minutes. Stir in the parsley and serve. Notes: Libby’s canned pumpkin is recommended. If you don’t have prosciutto, you can substitute 3 slices bacon. Alter cheese choice to fit your taste. CLICK HERE TO BUY ANN SIGGARD'S FULL COOKBOOK OF OVER 300 RECIPES! - https://bit.ly/3ciPkGR