Roast pumpkin soup with crispy prosciutto

Roast pumpkin soup with crispy prosciutto

OMG! I Can Eat That?
Mark Roper

I was so over pumpkin soup. I thought it was predictable and boring and Lord knows what they put in it at local pubs and cafes… I’m guessing a stack of cream and potatoes to bulk it up. But here’s a version that tastes and looks different enough to still be indulgent and taste creamy, with a yum crunch of prosciutto as a treat on top!


Quantity Ingredient
2kg jap or butternut pumpkin, peeled and chopped into cubes
2 garlic cloves, unpeeled
1 tablespoon olive oil
sea salt
1.5 litres salt-reduced chicken or vegetable stock
2 tablespoons greek yoghurt
1 teaspoon olive oil
4 thin slices prosciutto
freshly ground pepper


  1. Preheat the oven to 200°C. Line a baking tray with baking paper. Place the chopped pumpkin and garlic, in its skin, on the tray. Drizzle with the olive oil and sprinkle with the sea salt and pepper.
  2. Roast for about 30 minutes, or just until the pumpkin changes colour. Remove from the oven and place the pumpkin in a food processor. Squeeze the garlic cloves out of their skin and add to the pumpkin. Process until smooth.
  3. Transfer the pumpkin and garlic purée to a large saucepan. Add the stock and heat through over medium heat until hot. Season with some sea salt and pepper. Keep warm until ready to serve. Just before serving, stir through the yoghurt.
  4. Meanwhile, heat the olive oil in a small non-stick frying pan over medium heat. Add the prosciutto and fry for 1–2 minutes, or until crispy. Keep an eye on the prosciutto as it will smoke a lot. Remove from the pan and drain on paper towel.
  5. Pour the soup into warmed bowls and add the ‘stick’ of crispy prosciutto to each bowl. Serve immediately.
OMG I Can Eat That
low fat
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