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Cantaloupe Rum Soup
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- #14947
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 ripe medium size cantaloupe
1/4 pound butter or margarine
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/4 teaspoon coriander
1/8 teaspoon salt (or less)
1 cup granulated sugar (to taste)
2 quarts half-and-half or sour cream
1/4 teaspoon orange flavoring
1/2 lime, juiced
mint leaves (optional)
1/3 cup light rum or rum extract to taste
directions
Cut, dice and peel cantaloupe. Cook in saucepan until very soft.
Drain and mash with potato masher. Add butter and spices. Cool down with about 1/2 cup of the cream.
Mix with electric beater or blender until finely pureed. Add lime juice very slowly while blending. Return ingredients to a refrigerator container large enough for entire mixture. Add remaining cream.
Refrigerate and serve cold with mint garnish and rum.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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