Sargent_Schultz Posted January 15, 2010 #1 Share Posted January 15, 2010 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. Link to comment Share on other sites More sharing options...
Colorado Kat Posted January 15, 2010 #2 Share Posted January 15, 2010 Oh - that sounds delicious! How did you get the recipe? Kathy Link to comment Share on other sites More sharing options...
Sargent_Schultz Posted January 15, 2010 Author #3 Share Posted January 15, 2010 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. Link to comment Share on other sites More sharing options...
Scott_F Posted January 15, 2010 #4 Share Posted January 15, 2010 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. Link to comment Share on other sites More sharing options...
okgirl Posted January 15, 2010 #5 Share Posted January 15, 2010 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!!!!! Link to comment Share on other sites More sharing options...
martinchem Posted January 15, 2010 #6 Share Posted January 15, 2010 We love the pumpkin soup, and really hope the recipe tastes 1/2 as good!!! Link to comment Share on other sites More sharing options...
Azure Moon Posted January 15, 2010 #7 Share Posted January 15, 2010 (edited) 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 January 15, 2010 by Azure Moon Link to comment Share on other sites More sharing options...
Sargent_Schultz Posted January 15, 2010 Author #8 Share Posted January 15, 2010 I think even I can make the stuff. It's worth a shot. Link to comment Share on other sites More sharing options...
tropicgal2 Posted February 17, 2010 #9 Share Posted February 17, 2010 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. Link to comment Share on other sites More sharing options...
John&John Posted February 17, 2010 #10 Share Posted February 17, 2010 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. 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 Link to comment Share on other sites More sharing options...
stargazingjess Posted February 17, 2010 #11 Share Posted February 17, 2010 Secret recipe revealed — start cookin’! · 1/2 cup half and half · So all we really need is quarter and quarter, right? Link to comment Share on other sites More sharing options...
SadieN Posted November 19, 2015 #12 Share Posted November 19, 2015 Just bringing it forward so it'll be easy to find in a few days :D Link to comment Share on other sites More sharing options...
bjd2 Posted November 19, 2015 #13 Share Posted November 19, 2015 This is my favorite Carnival soup too! :D Link to comment Share on other sites More sharing options...
SMSACE6 Posted November 19, 2015 #14 Share Posted November 19, 2015 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.:) Link to comment Share on other sites More sharing options...
Beeslilmama Posted November 20, 2015 #15 Share Posted November 20, 2015 Yum Yum Yum!! Link to comment Share on other sites More sharing options...
Rare crewsweeper Posted November 20, 2015 #16 Share Posted November 20, 2015 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! Link to comment Share on other sites More sharing options...
SadieN Posted November 24, 2015 #17 Share Posted November 24, 2015 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. Link to comment Share on other sites More sharing options...
forecastle Posted November 27, 2015 #18 Share Posted November 27, 2015 Just FYI the pumpkin soup is off the menu on 4 and 5 nighters along with the lobster Link to comment Share on other sites More sharing options...
SadieN Posted December 17, 2015 #19 Share Posted December 17, 2015 It was on the 3 day Inspiration menu. Buffet and MDR on CE night. Link to comment Share on other sites More sharing options...
avenger71 Posted December 17, 2015 #20 Share Posted December 17, 2015 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. :( Link to comment Share on other sites More sharing options...
b_cruise Posted December 18, 2015 #21 Share Posted December 18, 2015 Thank you🍷🍷 Link to comment Share on other sites More sharing options...
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