Chestnut Soup with Pumpkin and Prosciutto
Soups • World
Description
Chestnut Soup with Pumpkin and Prosciutto
Ingredients
- Olive Oil 1 teaspoon
- Onion 1 head
- Prosciutto 5 oz
- Peeled chestnuts 5 oz
- Butternut Squash 1 piece
- Chicken Broth 20 fl oz
- Ground Nutmeg a pinch
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
Heat the oil in a pot and add finely chopped onion and half of the diced prosciutto. Sauté for 2-3 minutes until the onion begins to soften. Add the finely chopped chestnuts and sauté for 5 minutes.
Step 2
Add the peeled and finely chopped pumpkin, broth, nutmeg, salt, and pepper. Bring to a boil, reduce the heat, and simmer uncovered for 20 minutes until the pumpkin is soft. Use a wooden spoon to mash the pumpkin, but do not puree it.
Step 3
Heat a skillet and fry the remaining prosciutto until crispy.
Step 4
Ladle the soup into small bowls, sprinkle with prosciutto and parsley. Serve with warm bread.
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