- Preheat oven to 400 degrees. Place cantaloupe on baking sheet and roast for 20-25 minutes until edges are browned.
- 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.
- 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.
- 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.