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Home Products Taste & Health Seafood tips & recipes Pumpkin puree soup with baked salmon & balsamic sauce

Pumpkin puree soup with baked salmon & balsamic sauce

60 min

With our soup made of pumpkin puree, baked salmon, and balsamic sauce, you can make the most of the pumpkin season. This soup is a hearty, delightful blend of autumnal tastes that is ideal for those heading into chillier days.


1 pumpkin
Coconut milk
Ginger root
2 Mowi salmon fillets
Chilli pepper
Paprika powder
Vegetable stock
Balsamic sauce
Sesame seeds

  1. Heat the oven to 180C/160C fan/gas 4 and bake the salmon fillets for 10-15 mins.
  2. Cut the pumpkin into cubes and add to a saucepan with 1 litre vegetable stock. Cook for 20 mins until soft.
  3. Puree the pumpkin and add the coconut milk, ginger, chili pepper, and paprika powder. Season to taste.
  4. Fork the salmon and add to the soup.
  5. Add a drizzle of balsamic sauce and sprinkle the sesame seeds to finish. Enjoy!

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