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Roasted Cantaloupe Soup with Ginger Yogurt & Pomegranate Swirl


2 large cantaloupes, peeled, seeded and sliced into 6 pieces

6 tablespoons butter

1-1 ½ cups heavy cream, room temperature

1 (10 ounce) can ginger ale, room temperature

¼ cup sugar, may substitute honey

2 limes, juiced

1 teaspoon Moroccan curry spice (ras el hanout, available at most international grocery stores)

¼ teaspoon cayenne

2 tablespoons ginger, chopped

Cilantro, for garnish

Ginger, for garnish

Pomegranate molasses, to garnish (available at most international grocery stores)

Ginger Yogurt

8 ounces plain yogurt

4 ounces candied ginger

1 cup water

½ cup sugar


  1. Preheat oven to 400 degrees. Place cantaloupe on baking sheet and roast for 20-25 minutes until edges are browned.
  2. Place butter, cream, ginger ale, sugar, lime juice, Moroccan spice, salt and ginger into a blender. Puree until smooth and then strain. May need to be pureed in multiple batches. Chill. If you prefer a thinner soup, add more ginger ale.
  3. To make ginger paste, heat candied ginger in a small saucepan with 1 cup water and ½ cup sugar, bring to a simmer and then puree. Mix yogurt with 2 tablespoons of ginger paste. Chill.
  4. To serve, pour chilled soup into bowls and top with a dollop of ginger yogurt and a light drizzle of the pomegranate molasses. Garnish with a sprig of cilantro and ginger thinly sliced with a microplane.
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