The crisp San Daniele crumbs and the refreshing yogurt drops make a great contrast with the silky texture of this pumpkin soup.
Enjoy it very hot with your favourite spice mix: from kebab spices to Indian masalas, from taco spices to middle-Eastern mixes such as Ras el Hanout or Berberè, or even simply with the Mediterranean aroma of herbs.
Ingredients
- 1 kg pumpkin
- 5 tablespoons olive oil
- 2 tablespoons of your favourite spices or herbs paprica, curry, turmeric, cumin, masala or Mediterranean spices or herbs
- 1 red onion
- 2 peeled garlic cloves
- 250 ml vegetable broth
- 6 slices of prosciutto di San Daniele
- 4 tablespoons of Greek yogurt or plain white yogurt
- extra virgin olive oil as needed
- salt and black pepper as needed
Instructions
- Cut the pumpkin in half, peel it and remove the seeds with a spoon. Cut it in wedges.
- Put the wedges on a baking tray lined with baking paper. Add the garlic and the onion cut in small pieces, drizzle with the oil, sprinkle on salt, pepper and spices or herbs.
- Cook in a 180° oven, for 30/35 minutes (until golden-brown).
- Transfer the vegetables into a pot and add the hot broth.
- Puree with an immersion blender until you get a smooth soup, then keep it warm, on a very low flame, until serving time.
- In the meantime heat a non-stick skillet and cook the prosciutto slices in it until they are slightly browned and crisp.
- Pour the hot soup in the bowls, decorate them with the crumbled prosciutto, some drops of yogurt, a drizzle of olive oil, more spices or herbs if you like, salt and black pepper.
Notes
You can prepare the soup beforehand, even a day ahead, and warm and decorate it just before serving.
The prosciutto must be very crunchy. If you choose to crisp it beforehand, crumble and store it in a dry and not too cold place, on a piece of kitchen paper.
The prosciutto must be very crunchy. If you choose to crisp it beforehand, crumble and store it in a dry and not too cold place, on a piece of kitchen paper.
