If you haven't tried Roasted Pumpkin Soup you are truly missing out! This dish is the essence of fall!
Hey, y'all! By now you probably know that I come from a family of avid cruisers. Each year we get the crew together to head out on a week long cruise. One of our favorite things about cruising is the food! Each cruise I branch out a little and try something new but there are some things that I always order, without fail. One of those things is Carnival's West Indian Pumpkin Soup. It is hands down one of my favorite soups in the history of all time.
On my last cruise, I sat down with one of Carnival's chefs and he gave me the ingredients for the recipe.
Serving Size: Six People
1 1/4 quarts chicken stock
1 white onion, quartered
1 leek, chunked
1 tbsp garlic
1 1/2 tbsp olive oil
1 cup half and half
11/2 cups heavy cream
1/2 pound pumpkin puree, roasted
salt and pepper to taste
1. Preheat oven to 300 degrees.
2. Cut a pumpkin in half and scoop out the seeds and strings. Place pumpkin face down in a large baking pan with 1/4 inch of water. Add onions and garlic to the pan and roast for 45 minutes. Increase temperature to 350 and roast for an additional 15 minutes.
3. Let the vegetables cool. Puree pumpkin and vegetables in a blender or food processor.
4. Bring stock and the puree to a boil. Simmer for 45 minutes.
5. Add half and half and bring to a simmer. Season with salt and pepper.
6. Finish with heavy cream and top with nutmeg.
This is hands-down one of my favorite soups. Be sure to pin this recipe for later, you're going to want to try this on a crisp fall day!
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