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West Indian Roasted Pumpkin Soup Recipe


Sargent_Schultz
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http://www.carnival.com/cms/Funville/times/FunvilleTimes_JAN2010_Email_LandingPage.aspx?cid=Em_funvilletimes_jan2010_prospect_3030

 

 

 

 

 

Secret recipe revealed — start cookin’!

· 1/2 cup half and half · 1/2 cup heavy cream · 4 cloves fresh garlic (peeled) · 1/2 cup leeks (chopped) · 1/2 cup onions (chopped) · 1 cup pumpkin purée · 3 tbsp. olive oil · 1 quart chicken stock · Salt and pepper to taste Directions: Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes; remove and purée. Bring the chicken stock, pumpkin purée and puréed vegetables to a boil. Simmer for 45 minutes. Add half and half and simmer for 30 more minutes; season with salt

and pepper. Finish with

heavy cream. Yields 5 servings

or 1 quart.

 

 

P1010484.JPG

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We had that soup on Conquest in the Supper Club. When we went back a few nights later, we had it again. It was truly amazing. I saw that email yesterday and I cut and pasted the recipe to my wife. Hope to be eating some this weekend.

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Carnival published it in the link provided. I had received an email from Carnival promoting it. I don't know if the recipe is any good, but I sure do like what they serve on the ships.

 

Thank-you Thank-you Thank-you

Carnival soups are my very favorite....One of these days I'm going to get up the nerve to order just soups and salad for dinner in the MDR. :p

I'll be making this over the weekend!!!!!

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Awesome picture of the Pumpkin Soup! Love that stuff!!!

 

That recipe is the same one as they put in the their cookbook (which they sell on the ships)...just a smaller quantity.

 

There's a thread in the Foodies forum that has recipes for other Carnival dishes as well. http://boards.cruisecritic.com/showthread.php?t=328897

Edited by Azure Moon
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  • 1 month later...
http://www.carnival.com/cms/Funville/times/FunvilleTimes_JAN2010_Email_LandingPage.aspx?cid=Em_funvilletimes_jan2010_prospect_3030

 

 

 

 

 

Secret recipe revealed — start cookin’!

· 1/2 cup half and half · 1/2 cup heavy cream · 4 cloves fresh garlic (peeled) · 1/2 cup leeks (chopped) · 1/2 cup onions (chopped) · 1 cup pumpkin purée · 3 tbsp. olive oil · 1 quart chicken stock · Salt and pepper to taste Directions: Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes; remove and purée. Bring the chicken stock, pumpkin purée and puréed vegetables to a boil. Simmer for 45 minutes. Add half and half and simmer for 30 more minutes; season with salt

and pepper. Finish with

heavy cream. Yields 5 servings

or 1 quart.

 

 

P1010484.JPG

 

Thanks for sharing this. I'm surprised to see the pumpkin ingredient is not necessarily roasted. :rolleyes:

 

I know when they make this on the ship (even though it has cream and half and half) it doesn't have any calories. "Only cruise calories" and they don't count! :D

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  • 5 years later...

thank you for renewing this post.

 

The serving size is just right for us here.

 

I would probably add a little spice, but that is the good thing about this recipe, soup. when I have it on board, I usually ask for some fresh ground pepper, and for me that just tops it off perfectly. At home, I have added some curry, and ginger.

 

I am not really fond of the pumpkin that comes in a can, so if the time of year is not right, and no pumpkins around, then I sub butternut squash for the pumpkin. Works just as well.:)

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thank you for renewing this post.

 

The serving size is just right for us here.

 

I would probably add a little spice, but that is the good thing about this recipe, soup. when I have it on board, I usually ask for some fresh ground pepper, and for me that just tops it off perfectly. At home, I have added some curry, and ginger.

 

I am not really fond of the pumpkin that comes in a can, so if the time of year is not right, and no pumpkins around, then I sub butternut squash for the pumpkin. Works just as well.:)

 

Oooh! That'd work too. Like the idea of the spices.:)

Great starter for the Turkey Day Feast!

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  • 3 weeks later...

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