Carnival Cruise Line Recipe: Pumpkin Soup
Carnival Cruise Line's warming pumpkin soup — smooth, velvety, and gently spiced with autumn flavors. This popular Carnival dining room recipe is easy to recreate at home and perfect for fall and winter entertaining.
Servings: 10
Equipment
- Cutting Board
- Sharp Knife
- Large pot for soup
- Immersion Blender, Regular Blender or Food Processor
Ingredients
- 1 cup pumpkin puree
- 1/2 cup half and half
- 1/2 cup heavy cream
- 4 cloves garlic minced
- 1/2 cup leeks chopped
- 1/2 cup white onion chopped
- 3 tbl olive oil
- 1 quart chicken stock
- dash nutmeg
- salt & pepper to taste
Instructions
- Place a baking sheet in the oven and preheat to 400º.
- Cut up veggies and roast leeks, onion and garlic for about 15 minutes. For the pumpkin use a sharp knife and cut into 1/2 inch cubes. Remove the seeds and stringy insides.
- Remove roasted vegetables from oven and puree.To puree use an immersion blender, regular blender or food processor to puree until smooth.
- Bring the chicken stock, and the puree of pumpkin and veggies to a boil.
- Then lower heat to simmer for 45 minutes.
- Add half and half and simmer an additional 30 minutes.
- Season with salt, pepper and nutmeg (optional). Add heavy cream and cook for 5 more minutes.
Notes
Delicious Pumpkin Soup recipe from Carnival Cruise Line
Variations: To add a fancy white swirl in your bowl, add a teaspoon of heavy cream in each bowl vs. adding it to the pot of soup. You can also swirl black bean puree and sour cream. Add homemade croutons for some texture. Add in roasted pumpkin seeds for some crunch. Another option is to add in fresh herbs…parley, thyme and even a small amount of rosemary will add more depth to the soup. If you like spice, add red pepper flakes or fresh jalapenos.