Ingredients:

6 oz Noodles
4  sliced prosciutto
1/3 cup butter
1 each onion, diced
4 cups pumpkin, diced
3 each garlic cloves, minced
1/4 cup fresh sage, chopped
  pinch of red pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 cups reduced sodium chicken broth
1  bunch Swiss chard, trimmed and chopped
2 Tbsps lemon juice
1 cup ricotta cheese
1/4 cup fresh chives, chopped

Cooking Directions:

1. Preheat oven to 400ºF. Lay prosciutto on parchment lined baking tray; bake for 8 to 10 minutes or until crispy. Crumble and set aside.

2. Meanwhile, heat butter in Dutch oven or large saucepan set over medium-high heat, swirling pan until butter stops frothing and turns a light brown color, approximately 1 to 2 minutes.

3. Cook onion, pumpkin, garlic, sage, hot pepper flakes, salt and pepper for 3 to 5 minutes or until onion starts to soften.

4. Stir in broth and 1 cup water; bring to a boil. Simmer for 12 to 15 minutes or until pumpkin is fork tender. Using a hand blender, puree soup until smooth and creamy.

5. Reduce heat to medium; stir in pasta and swiss chard and cook for 10 minutes or until pasta and veggies are tender. Stir in lemon juice. Serve soup with dollop of ricotta, crumbled prosciutto and chives.