Cream of pumpkin with crunchy prosciutto
- 2 lb pumpkin
- 3 slices Prosciutto di Parma
- 1 sprig rosemary
- ½ cup extra virgin olive oil
- 1 red onion
First remove the pumpkin seeds and then cut it into segments, then bake in oven at 180°C (350°F) for 20 minutes. Once cooked blend with salt and olive oil.
Meanwhile, stew the red onion with a drop of olive oil and rosemary.
In another saucepan, brown the prosciutto cut into strips until crunchy. Add the onion.
Using a sac à poche serve the cream of pumpkin and garnish with the prosciutto and the onion.