Cream of pumpkin soup with diced Ham
Cream of pumpkin soup with diced Ham
Recipe

Cream of pumpkin soup with diced Ham 

4
Difficulty
Ingredients

200g CINCO JOTAS Iberian ham 

500g Squash

100g Chives

40g Butter

5ml Olive oil

1 L Ham broth 

1 Dried chilli pepper 

Nutmeg (to taste)

Salt (to taste)

4 Quail eggs

Preparation
For the soup

Peel and cut the pumpkin, discarding the seeds. 

Fry the onion with the butter in a saucepan and add the diced pumpkin. Brown slightly, adding the paprika and nutmeg, and mix in the ham broth. Cook for 30 minutes.

Once cooked, mash, strain and add salt.

Final touches and presentation

Serve hot soup in a bowl with Cinco Jotas Iberian ham and one fried quail egg per person.