Moliterno Pumpkin Soup
Ingredients for 4 people:
-4oz Prosciutto (Sliced)
-2 Tablespoon Balsamic Vinegar
Preheat oven to 320 degrees, half the pumpkin, scoop out the seeds, then chop into medium pieces.
Place pumpkin on a large baking tray and drizzle with extra virgin olive oil, salt and black peppercorn.
Cook for 30 minutes or until fork tender.
Peel off the skin and add pumpkin flesh to blender, (add olive oil if necessary). Blend until pumpkin is creamy and smooth.
Arrange thinly sliced prosciutto on a parchment lined baking sheet, and bake at 320 degrees 6-8 minutes, until crisp.
Heat Balsamic vinegar in a saucepan over medium heat until bubbling. Reduce heat to medium-low and continue to simmer until reduced by about half and thickened.
In the meantime, cut Moliterno in ½ inch cubes.
Ladle the soup into individual bowls, add Moliterno cubes, prosciutto crisps and few drops of balsamic reduction.