This post is made in partnership with Seafood from Norway

October brings with it the vibrancy of changing leaves, crisp and cold days, and many reminders to enjoy the season outdoors before winter arrives swiftly. It also happens to be Seafood Month, and what better way to celebrate the end of autumn than with a comforting bowl of this Hearty Salmon Pumpkin Soup cooked over an open fire. Large pieces of Norwegian salmon, pumpkin, leeks, celery root, and corn come together in a creamy soup inspired by Bergen’s classic fiskesuppe.

The combination of land and sea is a true representation of Norway’s food culture, where the blend of farming and fishing have sustained the people here. Using ingredients from both areas highlight the wonderful variety on offer, as well as the quality. Salmon from Norway thrive in the ideal natural environment of Norway’s ice-cold, clean waters. These conditions provide the salmon with a pure and fresh taste, beautiful color, and firm texture – the perfect companion alongside harvest staples. Pumpkin, although a newer addition to the Norwegian diet, along with corn are becoming more prevalent among local farms for cultivation.

This salmon pumpkin soup is simple to make and brimming of flavor. It’s rich and creamy with a brightness from the dash of vinegar, typical of traditional Norwegian fish soup. While I made mine over an open fire, this can easily be made on the stove in the warmth of the kitchen. The pumpkin creates a fantastic yellow hue true to the season, and provides a wonderful depth of flavor to pair with the salmon. I like to char my corn over the grill, but you can add in cooked corn instead. Enjoy with some fresh bread, and prepare to be drawn to the land and sea of Norway!

Hearty Salmon Pumpkin Soup (fiskesuppe med laks og gresskar)

Serves 6

• 3 tablespoons oil
• 3 cups (400 g) raw pumpkin, peeled and cut into cubes
• 1 large leek, washed and thinly sliced  
• 1 cup (about 180 g) peeled celery root, cut into cubes
• 4 ¼ cups (1 liter) fish stock, substitute with chicken or vegetable stock
• 4 tablespoons butter
• 3 tablespoons flour
• 1 cup (240 ml) whole milk or heavy cream
• 1 cup (240 ml) sour cream
• 1 ¼ pounds (570 g) boneless and skinless Norwegian salmon, cut into pieces  
• 2 grilled corn on the cob, kernels cut off in rough pieces
• 1 tablespoon white wine vinegar
• 2 tablespoons finely chopped chives
• Salt and pepper

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In a large, heavy pot, heat the oil over medium-high heat. Add the pumpkin, leek, and celery root, and sauté for 8 minutes. Add the fish stock and cook 15 minutes or until the vegetables are softened.

In a small pan, heat the butter over medium-high heat. Whisk in the flour and cook, whisking frequently for 2 minutes. Add some of the warm stock from the soup, little by little, and whisk frequently to get a thick and somewhat loose consistency. Pour the mixture back into the pot with the rest of the stock and vegetables and stir to combine. Add the milk and sour cream and combine. Add the salmon and corn and cook for 10 minutes or until cooked through. Add the vinegar and chives, and season with salt and pepper.

Divide the soup among bowls and serve immediately.