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Roasted Vegetable and Cream of Pumpkin Soup Recipe RCCL

The Royal Caribbean Cruise Line, or RCCL as it is often known as, offers a selection of delicious gourmet recipes every single day and night and a lot of people taste pumpkin soup for the first time on a cruise. Different cruise liners offer different standards, of course, but the cream of pumpkin soup recipe RCCL style is well worth making. Thousands of cruisers cannot be wrong about this wonderful soup.

The following recipe for pumpkin soup serves fifteen people so it is great for a dinner party. You can halve the ingredients if that is too much. The cream of pumpkin soup recipe in the RCCL recipe book probably serves about a hundred people so this one has more sensible quantities for home use rather than catering for a cruise ship! The recipe is scaled down but the flavor is not. You can expect the same wonderful taste you enjoyed on the ship.

Roasting the vegetables with the garlic before using them in the soup makes them extra rich and juicy, with a much more intense taste. You can vary the amount of garlic you use. Garlic goes nicely with most vegetable based soups but for a less intense flavor, just use two or three cloves instead of five in this cream of pumpkin soup recipe RCCL. This recipe offers a more savory flavor than some other pumpkin soups which are made with sugar. Pumpkin is naturally sweet, especially if you use the fresh kind and roast it before incorporating into the soup, so the soup will still be sweet, just not overly so.

Creamy Pumpkin Soup with Roasted Vegetables
Summary: Did you enjoy the pumpkin soup served on your RCCL cruise? If so, you might wish to recreate the recipe and make your own now you are back home.
Author:
Cuisine: American
Recipe type: Soup
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ lb onions, quartered
  • 2½ quarts chicken broth
  • ¼ cup heavy cream
  • 1⅔ cups half and half
  • 3½ tablespoons olive oil
  • 5 garlic cloves, halved
  • 1¼ lbs roasted pumpkin puree
  • 6 oz chopped leeks
  • 1¼ tablespoon chicken base
  • Ground nutmeg, for garnish
  • Salt and black pepper, to taste
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Roast the leek, garlic and onions in the oil for 30 to 45 minutes, then puree them in a blender.
  3. Bring the pumpkin puree, broth, pureed vegetables and chicken base to a boil, then let it simmer for 45 minutes.
  4. Add the half and half and season the soup with salt and pepper.
  5. Garnish the soup with a swirl of heavy cream and a sprinkle of nutmeg.

Photo Description:

This delicious pumpkin soup is the same recipe as you can experience about a Royal Caribbean cruise ship, rich in amazing flavor. You can garnish it with cream and a sprig of fresh herbs like we have done here, or else swap the herbs for a sprinkling of nutmeg. Either way is good. This soup recipe makes enough to serve 15 people but you can halve it if you wish. Consider this recipe if you want to enjoy something special at Halloween or if you want to bring back something reminiscent of your cruise vacation.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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