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:

INGREDIENTS

200g Cinco Jotas Iberico 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

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.

ENJOY!