The orange stuff is in the shops and this recipe from Viking Cruises turns pumpkin into the autumn warmer we’re all craving as the weather starts to cool. Best of all, it’ll be on the table in 20 minutes!

INGREDIENTS

For the soup

29ml olive oil

1 shallot, minced

1 medium onion, minced

822g cans pumpkin purée

½tsp salt

¼ tsp pepper

1 tsp ground cumin

1.5L low sodium vegetable or chicken broth

135g grated parmesan cheese

To garnish

60g sour cream

30g candied walnuts

Small thyme sprigs

Parmesan shavings

METHOD

Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4-5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan. To serve, ladle into bowls and garnish.

Tags: , | Categories: Armchair Traveller, Cruise Blogs, Food and Dining | Cruise Lines: Viking