How to make
Cream soups are a perfect way to cook something quick, tasty and healthy. They can also become an extremely beautiful and sophisticated appetizer when served in suitable bowls and decorated in an appropriate manner.
Among the most preferred are pumpkin cream soups, as they allow for many different combinations. In our case, we harmonize the pleasant sweetness and softness of the pumpkin with the saltiness of the prosciutto and the aromatic parmesan.
There are no potatoes in this soup for extra thickening, making it velvety tender, airy and light.
First, peel and chop the shallot and garlic. Fry them for 3-4 minutes in olive oil, then add the pumpkin in small pieces. To cook it faster, you can also grate it. Add a pinch of salt and stew for 10 minutes, by stirring occasionally. If you think it's necessary, add a little more olive oil.
After the pumpkin has softened (if you grated it, you will notice how its volume has decreased by almost half), pour the water, a little more salt and the spices. Boil it, covered with a lid, for 20 minutes on moderate heat.
Remove it from the heat, pour the milk and add 2 full spoons of Parmesan powder. Liquidize it, until it's perfectly smooth and if necessary, dilute the soup with more milk or cream.
Toast the pumpkin seeds very briefly in a non greased pan (there's no way to avoid adding something crunchy to a velvety creamy soup).
Divide it into portions, sprinkle it with a little olive oil, the pumpkin seeds and a spoonful of Parmesan powder.
To each serving, add prosciutto in thin strips, rolled up like roses.
Serve this Pumpkin Cream Soup warm.
Enjoy your meal.
