Recipe: Viking River Cruises’ Roasted Pumpkin Soup and Oceania Cruises’ Swedish Holiday Glög

To celebrate today being National Pumpkin Day, we recommend you prepare a hearty soup of Viking River Cruises’ Roasted Pumpkin Soup to warm your belly. It is the perfect dish to savor after spending time outside in the brisk Fall weather. After, sit by the fireplace and enjoy Oceania Cruises’ Swedish Holiday Glög, their take on a seasonal mulled wine. The warming spices and hint of sweetness will get you in the holiday spirit early in the season.

Roasted Pumpkin Soup – Viking River Cruises

Ingredients:

• 1 4-lb baby sugar pumpkin, halved and seeded
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper to taste
• 3 slices thick-cut bacon, finely diced
• 2 medium shallots, finely diced
• ¼ cup dry sherry
• 2 cups low sodium chicken broth
• 2 cups water
• 1½ tsp fresh thyme, chopped
• 1 cup (heavy cream

 Garnish

• Croutons
• Diced bacon

Directions:

• Preheat oven to 375°F (190°C).
• Rub pumpkin halves with oil; season generously with salt and pepper.
• Place on a baking sheet cut side up and roast until tender when pierced with a fork, about 1 hour. Remove from oven; let cool, then scoop out flesh; set aside.
• Cook bacon in a large, heavy-bottomed saucepan over medium, stirring frequently until crispy, about 10 minutes.
• Remove bacon to a paper towel–lined plate; set aside.
• Add shallots to remaining fat in pan, season with salt and pepper, and cook until softened, about 4 minutes.
• Add sherry; simmer until reduced by half, 2-3 minutes. Add broth, water, thyme and pumpkin, stirring to combine.
• Bring to a boil over high; reduce heat; simmer 10 minutes.
• Remove from heat; let cool slightly.
• Purée soup in batches in a blender until smooth; pour into a clean saucepan, stir in cream, season with salt and pepper and heat gently until hot throughout.
• Garnish with bacon and croutons just before serving.

Swedish Holiday Glög – Oceania Cruises

Ingredients:

•  1 cup honey
• ½ cup water
• 4 cinnamon sticks
• 6 whole star anise
• 1 orange, studded with 10 whole cloves
• 3 bottles dry, light-bodied red wine
• ½ cup Grand Marnier

Directions:

• In a large saucepan over medium, melt the honey and water with the cinnamon sticks and star anise.
• Decrease the heat to low and add the orange and the wine.
• Mull the wine for 1 hour.
• Finish with the Grand Marnier and serve warm.