Charleston Living Magazine Nov-Dec 2021

Pumpkin-Apple Soup
Yields: 2-3
Ingredients
3/4 can of pumpkin
2 shallots, sliced
2 tbsp olive oil
1.5-2 cups vegetable broth (less broth for thicker soup)
1 gala apple, cut into thin slices
1 garlic clove, minced
Prosciutto
Pumpkin seeds & ground pepper for garnish
2 sprigs of thyme and rosemary
Directions:
1. Heat the olive oil and sliced shallots in a pot
until it begins to simmer and become fragrant.
Add the garlic, apple slices, and herbs.
Allow spices to become fragrant before adding
in vegetable broth.
2. Simmer for 15 minutes and then remove the herbs
and add everything to a high-powered blender
to mix until smooth.
3. Combine canned pumpkin and broth mix back
into the pot and cook for another 5 minutes.
4. In a separate pan, crisp the prosciutto by cooking it
for a few minutes on each side until nice and crisp.
5. Pour the soup into the bowls and top with pumpkin
seeds, prosciutto, and ground pepper.
November/December 2021 | 105