Cream of pumpkin soup with diced Ham
5ml Olive oil
1 L Ham broth
1 Dried chilli pepper
Nutmeg (to taste)
Salt (to taste)
4 Quail eggs
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.
Serve hot soup in a bowl with Cinco Jotas Iberian ham and one fried quail egg per person.