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!
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
60g sour cream
30g 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.
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