Roasted Pumpkin Soup with Sour Cream & Crispy Prosciutto
- 1 Whole butternut pumpkin
- 1 Onion
- 5 Cloves of garlic
- Sour Cream
- Preheat your oven to 180 degrees and chop up the pumpkin into cubes, cut the onion into quarters and put into roasting tray with whole garlic cloves, rosemary, salt, pepper and a generous amount of olive oil.
- Toss pumpkin to coat nicely and bake for 1 hour. In the last 10 minutes add oregano and thyme (the amount is really up to you with the herbs as well as the garlic...keeping in mind the garlic turns very sweet and delicious when roasted so although 5 cloves may sound like a lot it isn't too much).
- When the pumpkin has finished in the oven put all ingredients into a blender and blend until smooth (remembering to remove the onion and garlic from their skins). Add salt and pepper to taste then put soup into saucepan and reheat when ready to eat. meanwhile put prosciutto into a pan with no oil and cook until crispy, then break up into flakes and serve on top of your soup.