If there is one thing I am absolutely obsessed with, it is pumpkin — pumpkin desserts, pumpkin drinks, pumpkin everything — and this Pumpkin Soup with Crispy Prosciutto is one recipe that I find myself coming back to time and time again throughout the year. There is something truly magical about taking a ingredient that is so often associated with sweet treats and transforming it into a rich, savory, deeply comforting soup that warms you from the inside out.

This is a recipe I make many times a year, and every single time I make it, it feels just as special and satisfying as the first time — the velvety, herb-infused pumpkin broth paired with the salty, golden crunch of crispy prosciutto on top is an absolutely unbeatable combination. The fresh herbs like thyme, rosemary, and sage add a beautiful aromatic depth that takes this soup to a whole new level, making it feel both rustic and elegant at the same time.

Why you'll love this pumpkin soup recipe

The perfect sweet and savory balance — The natural sweetness of the pumpkin puree paired with the salty, crispy prosciutto creates an irresistible flavor combination that keeps you coming back for spoonful after spoonful.
It's incredibly easy to make — With a prep time of only 10 minutes and a total cook time of just 30 minutes, this is a recipe that delivers impressive, restaurant-quality results without spending hours in the kitchen.
The crispy prosciutto topping is a game changer — The golden, crunchy prosciutto adds a wonderful variance in texture and a satisfying salty kick that elevates the entire bowl to something truly special.
Rich, creamy, and deeply comforting — The addition of heavy cream gives this soup a luxurious, velvety texture that feels indulgent and cozy, making it the ultimate comfort food for any time of year.
Packed with beautiful fresh herbs — The combination of fresh thyme, rosemary, and sage adds a gorgeous aromatic depth and a rustic, homemade flavor that dried herbs simply cannot replicate.

Key ingredient for this squash soup

For all the ingredients and quantities please check the recipe card below.

Pumpkin puree – This is the heart of the soup, giving it a creamy texture and naturally sweet, earthy flavor.
Prosciutto – It adds a crispy, salty contrast that balances the sweetness of the pumpkin and makes the dish more complex.
Butter – Butter brings richness and helps sauté the aromatics, creating a smooth and flavorful base.
Yellow onion – The onion provides a subtle sweetness and depth that enhances the overall taste of the soup.
Chicken broth – This forms the liquid base, adding savory depth and helping to blend all the flavors together into a cohesive soup.

How to make this crispy prosciutto garnished soup

In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.
In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.
Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.
Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.
Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.

Variations and substitutions for this pumpkin and herb soup

Pumpkin Substitutions

Butternut squash – A great alternative with a similar creamy texture and slightly sweeter flavor.
Sweet potatoes – Adds a richer, sweeter taste and a thicker consistency.
Carrots + squash mix – Creates a lighter, more complex vegetable base.

Prosciutto Alternatives

Bacon – Crisp it up for a smokier, stronger flavor.
Pancetta – Similar to prosciutto but with a deeper, savory taste.
Vegetarian option: crispy mushrooms or roasted chickpeas for texture and umami.

Butter Substitutes

Olive oil – Keeps it lighter and adds a subtle fruity note.
Vegan butter – Works well if you want a dairy-free version.
Coconut oil – Adds a slight sweetness (best if you like a tropical twist).

Onion Variations

Shallots – Milder and slightly sweeter flavor.
Leeks – More delicate and refined taste.
Red onion – Adds a sharper, slightly tangy edge.

Broth Options

Vegetable broth – Perfect for a vegetarian version.
Bone broth – Adds extra richness and nutrients.
Coconut milk (partial swap) – Makes the soup creamier and slightly sweet.

Flavor Add-Ins (Optional Twists)

Spices: nutmeg, cinnamon, curry powder, or smoked paprika for warmth.
Herbs: sage, thyme, or rosemary to deepen the aroma.
Cream or crème fraîche: for extra richness and a silky finish.
Apple or pear: adds a subtle sweetness and fall-inspired flavor.

Creaminess Adjustments

Heavy cream – Classic, rich texture.
Greek yogurt – Tangy and lighter.
Cashew cream – Great dairy-free option.

Make It Spicy

Add red pepper flakes, cayenne, or a dash of hot sauce to give the soup a kick.

Storage instructions for this creamy pumpkin soup

Refrigeration (Best Method):
Let the pumpkin soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3–4 days.
Store Prosciutto Separately:
Keep the crispy prosciutto in a separate airtight container at room temperature for up to 1–2 days, or refrigerate for up to 3 days. This prevents it from becoming soggy.
Reheating Tips:
Reheat the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if it thickens too much.
Freezing Option:
Pumpkin soup (without prosciutto) freezes well for up to 2–3 months. Store in freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge before reheating.
Re-crisping Prosciutto:
If needed, reheat prosciutto in a skillet or oven for a few minutes to restore crispiness before serving.
Avoid Storing Together:
Do not store the prosciutto directly in the soup, as it will lose its crisp texture.

Check out these other soup recipes

Cauliflower Soup

Creamy pumpkin soup with crispy proscuitto

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

½ Lb of your favorite prosciutto
2 Tablespoons of butter seperated
½ large yellow onion diced
3 Cloves garlic minced
2 Cups chicken broth unsalted
2 Cans of pumpkin puree
1 Tablespoon fresh thyme minced
½ Tablespoon fresh rosemary minced
1 Sage leaf minced
½ Teaspoon salt
½ Teaspoon black pepper
¼ Teaspoon red pepper
¾ Cup heavy cream
Springs of thyme and additional heavy cream for garnish optional

Method

In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.
In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.
Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.
Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.
Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.

Notes