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.

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Cook for 30 minutes or until fork tender.

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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.