Royal Caribbean's Roasted Pumpkin Soup?

We were just on the Oasis at the beginning of October and we loved the pumpkin soup they had. This was not a chilled soup, it was a warm one. I think it was the one referred to as Roasted Pumpkin Soup. Does anyone have the recipe for this? I've tried Googling it and couldn't find it, and I also did a search here on this web site but only found a different pumpkin soup and one that they apparently serve on Carnival ships. I would really love to find out how to make this soup, especially now that I'm getting ready to harvest my pumpkins before we have our next big freeze. Thanks!

I searched and found this on another message board. It serves 15. It looks delicious. I'd make it without the onions though. :X

2 1/2 quarts chicken stock

1/2 pound onions quartered

5 2/3 ounces leeks chunked

1 1/8 ounce garlic cloves

3 3/8 tbl spoons olive oil

1 2/3 cups half and half

1/4 cup heavy cream

5/8 ounce chicken base

1 1/4 pounds pumpkin puree, roasted* see note

salt and pepper to taste

dash nutmeg

Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 F for 30 - 45 minutes. Remove and puree in blender.

Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.

Add half and half and bring to a simmer.

Season with salt and pepper.

Finish with heavy cream, top with nutmeg and serve hot.

*To roast pumpkin, cut in half, place on oiled pan at 375F for 45 - 60 minutes, then blend until pureed.

Whoops thats the recipie from carnival. I'll keep looking because I want to make it.

I found this on another website.

Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch

So maybe you can add those ingredients to the above recipe and experiment.

Not sure if it's the one you're looking for but this is the pumpkin soup recipe from the RCI cookbook, "Savor".

Pumpkin Soup

5 tblsp extra virgin olive oil

5 carrots, chopped (1 1/2 cups)

1 large onion, chopped

2 cloves garlic, minced

1 bay leaf

1 (4 to 4 1/2 pound) pumpkin or butternut squash, seeded, peeled, and cut into 1 inch pieces

3/4 tsp ground cumin

5 cups chicken broth

3 1/2 cups water

Salt and freshly ground pepper

Saute carrots, onion, garlic, and bay leaf in olive oil, stirring occasionally, for 5 minutes, until vegetables are softened but not browned.

Add pumpkin, cumin, salt and pepper, and saute for 5 minutes.

Stir in broth and water and bring to a boil; then reduce heat and simmer, covered, until vegetables are very tender - 35 to 45 minutes.

Discard bay leaf and blend soup in a blender until smooth.

Just before serving, reheat over low heat.

I'm thinking of trying it for Thanksgiving.

I've seen several recipes closer to the one that dajulieness posted. The garlic and leeks really give it more flavor.

We LOVED the pumpkin soup so much that we smuggled 10 gallons off the ship, or should I say we tried to smuggle 10 gallons off the ship. When we got to the gangway with our seapass and checked out it buzzed. We were escorted inside to guest relations where they simply said "No soup for you!"

;-) Love you Jane. hehehe

Seriously, the Pumpkin soup in the Solarium Bistro has the DW still raving if anyone has that recipe please pass it along.

Pumpkin Soup is a favourite in Australia, you pretty much can't go wrong however you make it. My mum puts a tin of tomatoes in hers and if we are on a health kick we wont add the cream (or not as much). Sometimes we put in cinnamen as well as nutmeg, never put carrots in, sometimes boil the pumpkin, or steam or roast (roasting is my favourite). My husband likes a bit of chilli in his. It is great for lunch in winter or for work.

Didn't know RCI had it on their menus. Yumm.

Leah

But the quote from RCCL shows it as vegetarian, in which case neither of those recipes is correct.

Pumpkin Soup is a favourite in Australia, you pretty much can't go wrong however you make it. My mum puts a tin of tomatoes in hers and if we are on a health kick we wont add the cream (or not as much). Sometimes we put in cinnamen as well as nutmeg, never put carrots in, sometimes boil the pumpkin, or steam or roast (roasting is my favourite). My husband likes a bit of chilli in his. It is great for lunch in winter or for work.

 

Didn't know RCI had it on their menus. Yumm.

Leah

I might make this tomorrow. I will reduce the amount of cream as I am trying to lose some weight before this cruise.

Thanks for the replies everyone! AlanAllyn, my son is a vegetarian and he really loved this soup. I hope the RCCL one wasn't made with chicken stock! That would kind of be false advertising, wouldn't it?;)

Wayne, is that seriously why you got stopped at check out? We were wondering what happened to you!:p

Okay, I just looked at copies of the MDR menus that someone has posted, and I may have listed it wrong. On the copy of the menu I just saw, it was listed as "Cream of Pumpkin (v) Candied walnuts and a dash of sour cream". I'm pretty sure that's the one because it was served on the last night and that's the menu I found it on. There was another one served in the Solarium Bistro too, but we never tried that one. According to our friend Wayne, it's delicious! :D

it was a joke silly!!

You can find good recipes at any of the major recipe sites such as epicurious.com. The recipe used on board would be a mass-produced banquet recipe. While easy to make to feed thousands at a time, it's not necessarily the best tasting version. If you want a good pumpkin soup, don't use the banquet recipe, use a recipe for smaller parties.