Traditional Halloween pumpkin soup from the Midnight Blue galley

Autumn has arrived and with it our favorite delicacy - pumpkin soup. For us, it is an absolute superfood because:

anyone can do it. Even someone who's never cooked anything, let alone on a boat.
minimum waste is generated when buying raw materials (fortunately we have never seen a pumpkin wrapped in plastic, who would wrap such a big thing anyway, right 🙂
you only need and dirty a minimum of utensils when cooking (the only things you need is a spoon, knife, one pot, and plates) which is always a plus and saves water for washing up at home or on the boat.
the soup is warming and filling (great for sailing in the snow-covered Norwegian fjords in autumn) and very healthy.
you can use the leftover pumpkin to carve a scarecrow of your own imagination, which will surely make your home or below deck cozy for a few days.

The soup has only one big minus. There's never enough of it 🙂

Cook time:

20 minutes (plus some time to scrape the pumpkin)

Number of portions:

4 (depends on the size of the pumpkin and your appetite)

Ingredients:

1 pc medium sized pumpkin (from 3,5 kg pumpkin we got 4 larger portions), you can also use hokkaido pumpkin, which does not need to be peeled (scooped out)
2 pcs onion, finely chopped
4 tablespoons olive oil
1 liter chicken or vegetable stock
100 ml sour cream for flavoring (the vegan version can be made without cream or you can use soya or other alternative)
salt and freshly ground pepper
a pinch or two of finely grated fresh nutmeg
chilli can be added for those who like spicy dishes

Instructions:

Heat the olive oil in a pot and slowly fry the onions in it. When the onions are soft but not colored, add the peeled (scooped) pumpkin (you can cut the larger pieces into smaller ones) and roast for another 10 minutes.
Pour in the stock and cook for about another 15 minutes until the pumpkin is soft. Blend with a hand blender, season with salt and pepper (spicy lovers can add chilli), and simmer for a few more minutes. Just before the end, add the nutmeg and allow to bubble for 5 minutes, to allow the spice to fragrance its aroma.
Serve the soup with a spoonful of sour cream (or its vegan variant) in the center of the plate.
Serve again, because the first serving disappear sooner than the plate touches the table 🙂

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