Recipe: Carnival's Roasted Pumpkin Soup (Carnival Cruise Line)

CARNIVAL'S ROASTED PUMPKIN SOUP
Source: Michael Wisdom (Sous Chef)
From: Sealetter Cruise Magazine, Submitted By Debbie Foster

Soups on!! When I was unable to locate in the Carnival Cookbook a favorite dish served in the dining room of the Sensation, I approached my waiter, Fortunado, and asked his help in obtaining this delicious recipe. The next evening he had the recipe ready and waiting for me as I arrived for dinner.

1/2 pound onion, quarters
5 2/3 ounces leek, chunks
1 1/8 ounces garlic clove
3 3/8 tbsp olive oil
2 1/2 quarts chicken stock
1 1/4 pounds pumpkin puree, roasted
5/8 ounce chicken base
1 2/3 cups half and half
1/4 cup heavy cream
salt and pepper to taste
dash nutmeg

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

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

Add half & half and simmer.

Season with salt & pepper. Finish with heavy cream. Top with nutmeg.

Servings: 15