- Step 1
Heat 2 tablespoons of the oil in a large saucepan over medium-low heat. Add the pumpkin, leek, carrot and celery, and cook, uncovered, stirring often, for 5 minutes or until the vegetables begin to soften (do not allow the vegetables to brown).
- Step 2
Add the stock to the pan and bring to the boil over medium-low heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes or until vegetables are tender and the pumpkin still holds its shape.
- Step 3
Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the sage leaves and cook for 1 minute each side or until crisp. Transfer to a plate lined with paper towel. Add the prosciutto to the frying pan and cook for 1 minute each side or until crisp and golden. Transfer to lined plate and set aside for 2 minutes or until cool. Tear prosciutto into large pieces.
- Step 4
Add butter beans and spinach to the saucepan and cook over medium-low heat, uncovered, stirring occasionally, for 2 minutes or until the spinach wilts. Taste and season with salt and pepper.
- Step 5
Ladle the soup into serving bowls and top with the prosciutto and sage leaves. Serve immediately.