📖 Instructions

1. Prepare the Pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and lightly brush the cut sides with olive oil. Season with salt and pepper. Place the pumpkin halves cut-side down on a baking sheet and roast for 45-60 minutes, or until the flesh is tender and easily pierced with a fork. Let cool slightly before scooping out the flesh.
2. Sauté Aromatics: While the pumpkin is roasting, melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, grated ginger, and a pinch of red pepper flakes (if using). Cook for another minute until fragrant.
3. Combine Ingredients: Add the roasted pumpkin flesh to the pot with the sautéed aromatics. Stir in the chicken or vegetable broth and bring to a simmer. Season with salt, black pepper, and nutmeg.
4. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches, venting the lid to allow steam to escape. Be extremely cautious when blending hot liquids.
5. Adjust Consistency and Seasoning: If the soup is too thick, add more broth until you reach your desired consistency. Taste and adjust seasoning as needed. You might want to add a touch more salt, pepper, or nutmeg to enhance the flavors.
6. Crisp the Prosciutto: While the soup is simmering, heat a small skillet over medium heat. Add the prosciutto slices and cook until crispy, about 2-3 minutes per side. Remove the prosciutto from the skillet and place on a paper towel-lined plate to drain excess oil. Once cooled, crumble or chop the crispy prosciutto.
7. Serve: Ladle the soup into bowls. Garnish with crumbled crispy prosciutto, a swirl of cream or coconut cream, and a sprinkle of fresh chives or parsley. Serve warm with a side of crusty bread for dipping.