Pumkin soup

[Caribbean-Ria]

I know this might have been posted before but I can't find it, does anyone have the recipe for the pumpkin soup on the carnival Glory?

thank you

[sebie]

Carnival sent me the recipe along time ago, its at home, but below is a site that I had booked marked that also references it. If I find my copy and its different I will post it this weekend if possible.

 

http://www.sealetter.com/Jan-98/pumpkin.html

[sebie]

I have only made it once so far, next time I think I will add more veggies. I have thought about adding a touch of curry as well. Careful about the temp when adding the half and half, mine almost scalded. :rolleyes:

 

Its perfect for this time of the year!!!

Enjoy!

~ Sebie

 

________________

 

Ingredients: For 10

 

Milk/Half & Half 1/3 quart

Heavy Cream 1/5 quart

Garlic Fresh Peeled 1 oz

Leeks 4 oz

Yellow Onions 6 oz

Pumpkin Puree 15 oz

Chicken Base 0.5 oz

Black Whole Peppers 5 corns

Salt To taste

Olive Oil Blended 3 Tblspns

Chicken Stock - White 2 quart

 

Method:

Roast Onions, leeks, garlic with olive oil in pre-heated oven at 300F for 1 hour. Remove and puree. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil/simmer for 45 minutes. Add half & half/milk and simmer for 30 more minutes.

 

Season with salt & pepper and finish with heavy cream.

[Caribbean-Ria]

I have only made it once so far, next time I think I will add more veggies. I have thought about adding a touch of curry as well. Careful about the temp when adding the half and half, mine almost scalded. :rolleyes:

 

Its perfect for this time of the year!!!

Enjoy!

~ Sebie

 

________________

 

Ingredients: For 10

 

Milk/Half & Half 1/3 quart

Heavy Cream 1/5 quart

Garlic Fresh Peeled 1 oz

Leeks 4 oz

Yellow Onions 6 oz

Pumpkin Puree 15 oz

Chicken Base 0.5 oz

Black Whole Peppers 5 corns

Salt To taste

Olive Oil Blended 3 Tblspns

Chicken Stock - White 2 quart

 

Method:

Roast Onions, leeks, garlic with olive oil in pre-heated oven at 300F for 1 hour. Remove and puree. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil/simmer for 45 minutes. Add half & half/milk and simmer for 30 more minutes.

 

Season with salt & pepper and finish with heavy cream.

 

 

Thanks a million !!!!