Meat and Poultry Soups/ Soups

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

“September is like no other
It’s days change color and weather
No other month can say quite the same
For every day, I can feel the change

It’s cool breezes start out warm, 
Changing to cold throughout every storm
The leaves change and fall 
As the Summer leaves and Autumn kisses us all

September maidens feel the change
Like the blue of the sky
Yet the color so deep
Unbelievable beauty…”

by Jessica Millsaps

Pumpkin

Red Hubbard, Orange Hokkaido, or Uchiki Kuri. A great sized mini Hubbard weighing 4-5 pounds. Deep orange colored skin and sweet, smooth, dry flesh. Originally from Japan.  Last year I posted Blue Hubbard Jam with Raisins and Vanilla Bean recipe, take a look. This year I have the cream of pumpkin soup with crispy prosciutto from the Hubbard family. I hope you will enjoy my photos and the recipe!

Pumpkin with ice cream scoop
Pumpkin cubes

Spicy Cream of Pumpkin (Red Hubbard) Soup with Crispy Prosciutto

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Ingredients

  • 6-8 slices of prosciutto
  • 1/2 medium Red Hubbard pumpkin, about 2 lb ( Big thank's to Styer Orchard Farm)
  • 3 carrots, peeled and cut into 1/2-inch dice
  • 1 yellow onion, cut into 1/2-inch dice
  • 4-5 cups chicken broth, plus more if needed
  • 1 tsp curry
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp orange zest or valencia orange peel
  • sea salt and freshly ground pepper, to taste
  • fat-free Greek yogurt for serving (optional)
  • dry dill for garnish

Instructions

1

Preheat an oven to 350°F.

2

Arrange the prosciutto slices in a single layer on the baking sheet and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.

3

Meanwhile, in a Dutch oven over medium-high heat add the Red Hubbard, carrots, onions, and the broth. Add the spices. Bring to a boil, reduce the heat to medium-low and simmer for 15 -20 minutes.

4

Using a blender, puree the soup in batches until smooth. Return the soup to the pot and add more broth if needed to reach the desired consistency, adjust the seasonings. Ladle the soup into bowls. Serve with Greek yogurt and the prosciutto. Garnish with dry dill and spices.

Bakon in a yellow pan
Pumpkin soup with bacon

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5 Comments

  • Reply
    Marina
    September 14, 2012 at 2:28 am

    I am ready to dive into a bowl with this beautiful and delicious soup! What's in that jar on the photo number four from the top?

  • Reply
    Yelena
    September 14, 2012 at 2:33 am

    Marina, it's 4-5 cups chicken broth-))) You just gave me an idea, next time I will do the tag with picture of chicken!!-)))

  • Reply
    Rebecca Subbiah
    September 14, 2012 at 2:36 am

    wow amazing photography and lovely soup

  • Reply
    Marina
    September 15, 2012 at 4:32 am

    Are you going to share your diet with us? I want to loose another 10 lb too 🙂

  • Reply
    Nami | Just One Cookbook
    September 18, 2012 at 6:07 am

    Wow, I want this soup!! And I've never had crispy prosciutto before too. All the props are so cute and make me appreciate autumn. 🙂

  • Leave a Reply to Rebecca Subbiah Cancel Reply

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