West Indian Roasted Pumpkin Soup Recipe

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#1
17,746 Posts
Joined Dec 2006
http://www.carnival.com/cms/Funville..._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.



#3
17,746 Posts
Joined Dec 2006
Originally posted by Colorado Kat
Oh - that sounds delicious! How did you get the recipe? Kathy
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.
#4
CS, TX
493 Posts
Joined Jun 2009
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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#5
Tulsa, Oklahoma
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Originally posted by Sargent_Schultz
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.

I'll be making this over the weekend!!!!!
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#6
Western NY
3,375 Posts
Joined Mar 2004
We love the pumpkin soup, and really hope the recipe tastes 1/2 as good!!!
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#7
USA
1,928 Posts
Joined Jul 2005
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
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#9
63 Posts
Joined May 2009
Yum!! Thanks for sharing the recipe! That soup was so good!!
I am going to try to make it and see if it is as good as on the ship.
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#10
Chicagoland, IL
2,260 Posts
Joined Oct 2008
Originally posted by Sargent_Schultz
http://www.carnival.com/cms/Funville..._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.



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

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!
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#11
Iowa!
441 Posts
Joined Jan 2008
Originally posted by Sargent_Schultz
Secret recipe revealed — start cookin’!
· 1/2 cup half and half ·
So all we really need is quarter and quarter, right?
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#13
Wisconsin
1,007 Posts
Joined Jun 2008
This is my favorite Carnival soup too!
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#14
Ottawa ON Canada
6,189 Posts
Joined Feb 2007
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.
#16
Tallahassee , FL
14,065 Posts
Joined Jan 2009
Originally posted by SMSACE6
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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#17
Ontario, CA (The one WITH the Palm Trees!)
21,542 Posts
Joined Jan 2011
Made it yesterday. It's one of those recipes that needs an extra day, it was much better tonight. Changed out the chicken stock for vegetable stock.
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#19
Ontario, CA (The one WITH the Palm Trees!)
21,542 Posts
Joined Jan 2011
It was on the 3 day Inspiration menu. Buffet and MDR on CE night.
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#20
Simpsonville, SC
1,995 Posts
Joined Aug 2007
Originally posted by forecastle
Just FYI the pumpkin soup is off the menu on 4 and 5 nighters along with the lobster
Yes, I just did a five night cruise and it wasn't on there, unfortunately.
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