Whether served in individual roasted pumpkin bowls on an elegant holiday table or as a warm dinner with a crusty bread and a salad, this recipe is pumpkin perfection.
By Michelle M. Winner
Just as he has done with this recipe by serving his pumpkin soup in mini pumpkins as “Mini Pumpkin Soup Bowls”, you have to recognize the creativity of Master Chef Rudi Sodamin for implementing many innovative ideas aboard Holland America Line cruise ships. As he likes to say “A lamb chop is a lamb chop, so let’s do something new. Let’s do what we think is good.” In addition to the quality of the food in the main dining rooms on all ships, this precept has guided his creation of Tamarind Restaurants aboard some ships. “Tamarind Restaurant ” he says, “appeals to a spicy flavor profile.” To offer the guests even more variety he also opened Canaletto a few years ago; a casual Italian concept with the option of sharing small plates.
Doing it right is what Chef is all about. For his pop-up Le Cirque Restaurants within the beautiful fine dining restaurant called Pinnacle Grill, he and his chefs visit his pal Sirio Marccioni, and sons and chef at Le Cirque in New York City. He learned the style and intricacies of Le Cirque service, atmosphere and dishes to be recreated on the ships right down to exact items, such as the plate-ware and artwork on the walls.
From his cookbook A Taste of Celebration he shares his pumpkin soup recipe. Whether served in individual roasted pumpkin bowls on an elegant holiday table or as a warm dinner with a crusty bread and a salad, this one is “pumpkin perfection.”
Image: Kurt WinnerPrint
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)