Cream of pumpkin soup with SKYR and cured ham



for 4 portions

  • 500 g pumpkin, washed and cubed
  • 1 onion
  • 1 garlic clove
  • 1 pinch of nutmeg
  • 1 pinch cinnamon
  • 1 pinch caraway seeds, ground
  • some vegetable broth
  • 40 g South Tyrolean cured ham
  • 1 tablespoons olive oil
  • some parsley
  • 150 g SKYR Natural


Sauté chopped onions and garlic in the oil in a pan. Add the washed and cubed pumpkin to this, add vegetable broth and season as needed.

Cook for at least 30 minutes.

In the meantime, slice ham into thin strips and fry in a pan until crispy.

Whisk together the cooked pumpkin with a spoon of SKYR, then serve with some chopped parsley and ham.


Stefano Cavada

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