Taste A Regional Recipe From The Viking Collection

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Savor Our Pumpkin Soup

Get into the spirit of fall with this nutritious soup. Indigenous to the Western Hemisphere, the versatile pumpkin is rich in vitamins, and Europeans have enjoyed squash-based cuisine ever since the first pumpkin seeds made their way across the Atlantic. This simple, non-cream based recipe yields a hearty soup. Candied walnuts, thyme, and parmesan add texture and complement the flavors exquisitely. Enjoy this perfect fall starter or winter main course, with our compliments.


2 T (29 ml) olive oil
1 shallot, minced
1 med yellow onion, minced
2 29-oz (822-g) cans pumpkin purée
½ tsp (30 g) salt
¼ tsp (0.7 g) pepper
1 tsp (2½ g) ground cumin
6 C (1,420 ml) low sodium vegetable or chicken broth
¾ C (135 g) grated parmesan cheese


½ C (60 g) sour cream
¼ C (30 g) candied walnuts
Small thyme sprigs
Parmesan shavings


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.

Prep time: 5 minutes
Cook time: 15 minutes
Makes 6 servings