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Spicy pumpkin creamed soup with crisp San Daniele

Spicy pumpkin creamed soup with crisp San Daniele

Prep Time 15 mins
Cook Time 35 mins
Course Main course
Servings 4 people


  • 1 kg pumpkin
  • 5 tablespoons olive oil
  • 2 tablespoons of your favourite spices or herbs paprica, curry, turmeric, cumin, masala or Mediterranean spices or herbs
  • 1 red onion
  • 2 peeled garlic cloves
  • 250 ml vegetable broth
  • 6 slices of prosciutto di San Daniele
  • 4 tablespoons of Greek yogurt or plain white yogurt
  • extra virgin olive oil as needed
  • salt and black pepper as needed


  • Cut the pumpkin in half, peel it and remove the seeds with a spoon. Cut it in wedges.
  • Put the wedges on a baking tray lined with baking paper. Add the garlic and the onion cut in small pieces, drizzle with the oil, sprinkle on salt, pepper and spices or herbs.
  • Cook in a 180° oven, for 30/35 minutes (until golden-brown).
  • Transfer the vegetables into a pot and add the hot broth.
  • Puree with an immersion blender until you get a smooth soup, then keep it warm, on a very low flame, until serving time.
  • In the meantime heat a non-stick skillet and cook the prosciutto slices in it until they are slightly browned and crisp.
  • Pour the hot soup in the bowls, decorate them with the crumbled prosciutto, some drops of yogurt, a drizzle of olive oil, more spices or herbs if you like, salt and black pepper.


You can prepare the soup beforehand, even a day ahead, and warm and decorate it just before serving.
The prosciutto must be very crunchy. If you choose to crisp it beforehand, crumble and store it in a dry and not too cold place, on a piece of kitchen paper.