Chilled Pumpkin Soup, flavored with Cinnamon

[CPCruiser4Life]

Anyone has this recipe from Caribbean Princess ship?

 

Thanks!

[CAPinBoynton]

I don't have the pumpkin soup. However, I do have recipes for the following chilled soups if you want any of them:

Cucumber

Lemon

Pina Colada Cream

Roasted Peach

Strawberry

Tamarind

Apricot

Apple

Pineapple

Mangospacho

Watermelon Gapacho

[CoconutFish]

Could you post the recipes for the Roasted Peach and the Strawberry?:)

 

Many thanks!

[CAPinBoynton]

Roasted Peach Soup

Serves 4

From the Explorer of the Seas

4 large peaches peeled and pitted

1 ½ cups of sugar

2 cups of peach juice

2 mint sprigs

1 vanilla bean – split and seeds extracted

1 star anise, cracked

2 lemons, juiced

½ pint strawberries – washed

Pre-heat oven to 400, lightly coat a baking sheet with butter. Place the peach halves-cut side down on the sheet. Sprinkle the peaches with 1 cup of sugar and bake for 15 to 20 minutes until well roasted. Transfer the peaches to a food processor along with all the juice. Puree until smooth, stopping 2 or 3 times to scrape down the sides. Transfer to a large bowl and set aside.

In a small saucepan, combine the peach juice and remaining cup of sugar, vanilla bean and star anise; over medium heat bring to a boil. Remove from the heat and let the syrup infuse for about an hour in a warm place.

Strain through a fine sieve and add the citrus juice tasting as you go, slowly add the peach puree until the desired flavor is achieved. (If soup has good flavor but is a little thick, add a little unsweetened peach juice.) Cover and chill in the refrigerator until completely cold.

Serve soup in chilled soup bowls and garnish with strawberries and mint sprigs.

Strawberry Soup (Royal Caribbean)

1pint (150G) Fresh Rasberries (gently washed)

1pint (150g) Fresh Strawberries (gently washed and trimmed)

2 cups (500ml) sour cream

1cup (250ml) whole milk

1cup (250ml) Ginger ale

1/4 cup (60g) Granulated Sugar

2 tablespoons triple sec

2 tablespoons Fresh lemon juice

Fresh Mint leaves (for Garnish)

 

1. Reserve 6 of the strawberries and 12 of the raspberries for garnish. In a blender or food processor combine the remaining berries and puree until smooth. Strain the mixture through a fine seive over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.

 

2. Whisk the remainng ingredients, except the reserved berries and mint, into a puree. Cover and refrigerate until cold. To serve, divide the soup among chilled soup bowls and garnish with the reserved berried and mint leaves.

[CoconutFish]

Thanks for typing out these recipes! Very generous of you!

 

Both seem quite straighforward, so they will make a nice treat.:)

[Kaytroy97]

I am a huge Mango fan...so may I have the one for mango chilled soup? Thanks!!!:p

[CAPinBoynton]

Mangospacho

 

8 cups (1kg) peeled and finely diced mango (about 12 mango)

1 cup (250ml) water

1 cup (250ml) ginger ale

1/2 cup (125 ml) rice wine vinegar

1/2 cup (125 ml) light olive oil

1 tablespoon granulated sugar

salt and freshly ground pepper to taste

2 cucumbers, peeled, seeded and finely diced

1/2 cup (70 g) finely diced red onions

3/4 cup (100g) chopped fresh cilantro

 

1. In a blender or food processor, combine half the mango with the water, ginger ale, vinegar, oil and sugar. Puree until smooth. Season with salt and pepper. Transfer the soup to a nonreactive bowl. Cover and refrigerate until cold (about 4 hours)

 

2. In another nonreactive bowl, combine remaining 4 cups (560g) mango, cucumber, red onion and 1/2 cup (70 g) cilantro. Cover and refrigerate until cold.

 

3. To serve divide the cucumber mixture among chilled soup bowls that are each sitting in a bowl of crushed ice. Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 (35 g) cilantro. Serve immediately.

[Jane110]

Wow, that Mangospacho sounds wonderful!

 

I've printed up the recipe and will give it to my friend who loves to cook! :D

 

I like to watch him prepare things and then try it on my own. I'm a good cook, he's a great cook!

 

I found the soups on Princess to be incredibly good, espeically the chilled fruit soups.

 

Note to anyone: In any recipe for pumpkin soup, acorn squash can be substituted. Used in a soup recipe, the taste difference between the two is inconsequential.

[Kaytroy97]

Thanks so much for the receipe!!!!:D

[Rumaholic]

I am ready to run to the kitchen and whip up some soup. Please post the Pina Coloda recipe when you get a chance. Thanks.

[babakookie]

Loved the strawberry soup! Keep these recipes coming- they are great.

[CAPinBoynton]

Iced Pina Colada Cream Soup Splashed with Rum

 

Recipe By : Princess Cruises Recipes

Serving Size : 6

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 c pineapple juice

1/2 c coconut cream

6 oz pineapple -- cubed

2 oz white rum

1 1/2 c yogurt

1 1/2 c vanilla ice cream -- softened

garnish with fresh chopped pineapple

 

Blend all ingredients together at high speed until completely smooth. Serve in wine glasses or other stemware. Sprinkle top with fresh chopped pineapple.

[CAPinBoynton]

Chilled Apricot Soup:

20 Fresh Medium apricots (around 5 cups diced) (700g)

1 cup (250ml) Club Soda

1 cup (250 ml) Dry White Wine

1/2 cup (70g) Granulated Sugar

Juice of 1 Lemon

1/3 cup (75 ml) Cognac

Whipped Cream and chopped fresh mint for Garnish

 

1. In a medium sauce pan, bring 2 quarts (2L) water to a boil. Working in batches plunge the apricots in the boiling water and leave them in just until the skins are loosened, 10 to 20 seconds. With a slotted spoon, transfer the apricots to a large bowl of cold water to cool. Slip off the skins and cut the apricots in half. Remove the pits and dice the apricots.

 

2. In a large nonreactive bowl, combine the apricots, club soda, wine, sugar, lemon juice and cognac. Ladle the mixture in batches into a blender and puree until smooth. Transfer soup to another bowl. Cover and refrigerate. To serve, divide the soup among chilled soup bowls and garnish with whipped cream and fresh mint.

 

__________________________________________________ _______________

 

Chilled Washington Apple Soup

 

6 cups (1.5L) water

Juice of 2 lemons

4 tablespoons granulated sugar

1/2 teaspoon ground cinnamon (plus extra for garnish)

18 Golden Delicious Apples, Peeled, cored and roughly diced

4 cups (560g) vanilla ice cream

 

1. In a large nonreactive saucepan, combine all ingredients except the ice cream. Bring the mixture to a boil. Reduce heat and simmer, covered, until apples are soft.

 

2. Transfer the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve into a non reactive bowl. Let cool to room temperature. Cover and refrigerate until cold, about 4 hours. To serve, stir in the ice cream and divide into soup bowls. Sprinkle with Cinnamon and serve immediately.

__________________________________________________

Chilled Pineapple Soup

 

2 pounds (905 g) chopped fresh ripe Pineapple

2 cups (280g) sour cream

1 cup (250ml) ginger ale

1 cup (250 ml) whole milk

1 cup (140g) granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons fresh lemon juice

1/4 cup (35g) unsweetened flaked coconut

 

1. In a nonreactive bowl, combine all the ingredients together, except the coconut. Transfer mixture in batches to a food processor and puree until smooth. Pour soup into a clean nonreactive bowl. Cover and refrigerate until cold.

 

2. Meanwhile, toast the coconut: In a dry skillet over high heat, toss or stir the coconut, taking care not to scorch it, until lightly browned. To serve, divide the cold soup among chilled soup bowls and garnish with coconut.

 

[CAPinBoynton]

Watermelon Gazpacho

 

1 cup peeled and thinly sliced cucumbers

1/4 teaspoon kosher salt

6 cups (840g) cubed seedless watermelon

1/2 cup (125 ml) cranberry juice cocktail

1 red bell pepper, cored, seeded and finely chopped

1 medium onion, finely chopped

1 stalk celery, finely chopped

1/4 cup (35g) minced fresh Italian parsley

2 to 3 tablespoons fresh lime juice

1 tablespoon sherry vinegar

8 mint leaves for garnish

 

1. In a small bowl, toss the cucumbers with salt and set aside

 

2. In a food processor or blender, combine watermelon and cranberry juice. Pulse briefly until just blended (do not over process or the juice will become frothy and pale). Strain the mixture through a fine sieve over a nonreactive bowl, pushing down on the solids to extract as much liquid as you can, leaving the pulp behind.

 

3. Stir in bell pepper, onion, celery, parsley, lime juice and vinegar. Cover and refrigerate for 1 hour to let flavors blend.

 

4. To serve, rinse cucumber and pat dry with paper towel. Divide soup among chilled soup bowls and garnish with cucumbers and mint leaves.

 

 

 

 

Chilled Lemon Soup

Serves 10-12

From the Enchantment of the Seas

 

3 cups lemon juice

5 tbsp. sugar

5 cups plain yogurt

5 lemons

4 cups water

1 bunch Cilantro leaves, reserve stems

 

Place a non-reactive pan over medium heat and boil the water with lemon juice, zest, cilantro stems and sugar until thickened. Make sure the sugar is completely dissolved. Strain through a fine strainer. Chill for one hour.

 

In a large bowl, place the yogurt and slowly wisk in the chilled lemon mixture.

 

Once thoroughly mixed, place in the refrigerator. Take the cilantro leaves and finely chop. Serve soup in chilled soup bowls and garnish with chopped cilantro leaves.

 

[CAPinBoynton]

Chilled Yogurt and Tamarind Soup w/ Grated Lemon Rind

 

Recipe By : Princess Cruises Recipes

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pt plain yogurt

1 whole lemon -- zest only

1 c vanilla ice cream

1 oz Sherry

1 oz tamarind pulp

 

Cook the zests in sugar and water until soft, set aside. Blend remaining ingredients. Chill. Garnish with blanched lemon zest.

[CAPinBoynton]

Okay, that's all of them that I have. Sorry it took me so long to get back to you, but I've been out of town.

 

Enjoy,

[Jane110]

Carol,

 

Many thanks for posting these recipes.

 

Simple and delicious!

[CAPinBoynton]

You are very welcome!

[EggDropErin]

These are great! Thank you!!!!

[liplike]

Does anyone happen to have the Frosty Mango Pear soup with candied ginger recipe from Crown Princess? It was so good last week!

[liplike]

Does anyone happen to have the Frosty Mango Pear soup with candied ginger recipe from Crown Princess? It was so good last week!

[KLRoo010]

These are amazing recipes, thanks Carol! While I typically prefer my soup hot, I look forward to trying these cold soups when we take our first cruise in October. I think I may have to try making a few at home to get my husband acclamated to the concept...

 

Thanks again!:)