Parmigiano Pumpkin Soup With Frizzled Prosciutto

From the Art of the Slow Cooker by Andrew Schloss. Bacon can be substituted for the prosciutto.

• Ready In: 6 hrs 10 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  ounces  thinly sliced prosciutto, cut into thin strips
• 1  large onion, diced
• 3  cloves garlic, minced
• 1 (28 ounce) can  pure pumpkin
• 2  quarts  vegetables or 2  quarts chicken broth
• 1⁄8 teaspoon nutmeg
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1⁄2 cup  cream
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons  chopped fresh parsley

Directions

1. Heat the oil in a large deep skillet over med-high heat. Add the meat and saute until crisp and frizzled, about 1 minute. Remove and reserve.
2. Reduce heat to medium, add onion and saute till tender(do not brown) about 3 minutes. Add garlic and cook a few seconds, until aromatic. Stir in pumpkin, broth, nutmeg, salt, and pepper and bring to a boil. Transfer to slow cooker, cover and cook 3-4 hours on high, 6-8 hours on low.
3. Stir in the cream and cheese and heat through, about 5 minute Stir in parsley and garnish with prosciutto.