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Parmigiano Pumpkin Soup with Frizzled Prosciutto

Parmigiano Pumpkin Soup with Frizzled Prosciutto Recipe

  • 2 tablespoons extra virgin olive oil
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1 large onion, cut into 1/8-inch dice
  • 3 cloves garlic, minced
  • 1 can (about 28 ounces) 100% pure pumpkin
  • 2 quarts vegetable or chicken broth
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • ½ cup cream (at least 10% fat)
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 251kcal (13%)
Total Fat 14g (22%)
Saturated Fat 6g (31%)
Cholesterol 38mg (13%)
Total Carbohydrate 19g
Dietary Fiber 3g
Sugars 8g
Protein 12g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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