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Rum Cantaloupe Soup

You can serve this soup either hot or cold.

1/4 cup butter
2 medium sized ripe cantaloupes, peeled, seeded and cubed
1/4 cup orange marmalade
2 tbsp. coconut milk
1 cup orange juice
1/2 cup whipping cream
1/4 cup dark rum (Meyer's is a good choice)
toasted walnuts for garnish (optional)

Melt butter in heavy, medium saucepan over medium heat.  Add cantaloupe
and  stir until just soft, about 5 minutes.  Blend in the marmalade and coconut milk.
Add enough orange juice to cover.  Simmer until cantaloupe is very soft but
not transparent about 10 minutes.   Puree cantaloupe in batches in the blender. 
Return to saucepan.  Stir in cream and rum.  Rewarm over low heat if serving warm.
If not chill in the refrigerator 3 or 4 hours or overnight.  Serve sprinkled
with toasted walnuts., Inc.

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