Make it Better with Jamon Iberico
Cinco Jotas Iberico ham is famously delicious, and adding it to your favorite fall soups makes them go from good to great. Try it in this pumpkin soup recipe:
200g Cinco Jotas Iberico Ham
5ml Olive oil
1 L Ham broth
1 Dried chilli pepper
Nutmeg (to taste)
Salt (to taste)
4 Quail eggs
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 Iberico ham and one fried quail egg per person.