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Creamy pumpkin soup with crispy proscuitto

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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.