Cruise ship recipe for:
 from: Chef Sudesh Kishore

Chef Sudesh Kishore of SeaDream Yacht Club who has been with SeaDream Yaht Club since 2001, shares his favorite recipe for CREAM OF PUMPKIN SOUP for the readers of Prow's Edge Cruise Magazine.


SeaDream recipe for Cream of Pumpkin SoupIngredients:
1 pound pumpkin, cleaned and without skin (small cubes 1 inch x 1 inch)
2 medium onions, finely chopped
2 medium carrots, finely chopped
1 medium leek, white park only, finely chopped
6 cloves garlic
1/2 gallon vegetable stock
2 cups heavy cream
dash saffron
salt and pepper
olive oil

chopped cooked lobster meat
roasted pumpkin seeds
tarragon leaves
whipped cream

To prepare the Pumpkin Soup:
Bring a soup pot to medium low heat; add a drizzle of olive oil to cover the bottom. Add pumpkin cubes and cook until softened (without caramelizing). Add the onions, leek, carrots and garlic; simmer on low heat for 20 minutes. Add the vegetable stock, saffron and heavy cream; bring to boil. Turn the heat to low and cook slowly for 50 minutes. Use an immersible blender or counter blender and puree the soup. Put the soup through a sieve so it is smooth and creamy. Add salt and pepper to taste.

Place a small dollop of whipped cream in the center of the soup. Add lobster, roasted pumpkin seeds and a tarragon leaf.

For more information about SeaDream Yacht Club visit their web site at

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 Cruise Line Chef Sudesh  Kishore

Chef Sudesh Kishore and SeaDream Yacht Club

Sudesh joined SeaDream in 2001. By now, he certainly understands what makes a SeaDreamers’ mouth water.

Aside from the ever popular and delicious lobster and lamb entrees, Sudesh always adds his Indian heritage onto the menu somewhere. In fact, it’s now become a given for guests to get their Indian cuisine fix by the master himself. Some say a voyage with Sudesh just wouldn’t be complete otherwise.

Growing up in Patna, India, Sudesh helped his mother with the cooking. Later, at the Hotel Taj Mahal Intercontinental in Bombay, he learned the basics of haute cuisine. He says “I felt that as an Indian I could bring the fabulous spices and techniques of Asia to my cooking, but I didn’t want to be typecast as an Indian chef. I wanted to present many of the world’s cuisines in their own classic manner. But at the same time I was fascinated by cross cultural nuances in cooking.” He looks for the best quality products and produce to present guests with an eclectic menu from all over the world.

Surprisingly if given a choice to dine anywhere in the world, he says “my parent’s house would be my choice”. Perhaps it’s true what they say “there’s no place like home and a home cooked meal”. I think if I were given a choice to dine anywhere in the world, I’d say SeaDream, because it’s like dinning all over the world at once!

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