I make this soup every year around Halloween and, when I have the time, I like to serve it in small pumpkins.
Ingredients
Directions
Heat the oil.
Add the onion, celery, carrot and prosciutto and sauté until translucent.
Stir in brandy, cook 2 minutes.
Add broth and pumpkin purée, bring to a boil and simmer for 35 minutes.
Remove soup from heat.
In a cup mix egg yolk and cream and slowly whisk into the soup (the soup should not boil once the egg has been added).
Add salt and pepper to taste.
Serve in a bowl and sprinkle the cheeses on top.
Ingredients
Directions
Heat the oil.
Add the onion, celery, carrot and prosciutto and sauté until translucent.
Stir in brandy, cook 2 minutes.
Add broth and pumpkin purée, bring to a boil and simmer for 35 minutes.
Remove soup from heat.
In a cup mix egg yolk and cream and slowly whisk into the soup (the soup should not boil once the egg has been added).
Add salt and pepper to taste.
Serve in a bowl and sprinkle the cheeses on top.