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Cantaloupe Rum Soup


  • 1 ripe medium size cantaloupe
  • 1/4 pound butter or margarine
  • 1/8 teaspoon powdered cloves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon coriander
  • 1/8 teaspoon (or less) salt
  • 1 cup granulated sugar (to taste)
  • 2 quarts half-and-half or sour cream
  • 1/4 teaspoon orange flavoring
  • Juice of 1/2 fresh lime
  • Mint leaves (optional)
  • 1/3 cup light rum (or to taste) or rum extract to taste

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  1. Cut, dice and peel cantaloupe. Cook in saucepan until very soft. Drain; mash with potato masher. Add butter and spices. Cool down with about 1/2 cup of cream. Mix with electric beater or blender until finely pureed. Add lime juice very slowly while blending.
  2. Return ingredients to a refrigerator container large enough for entire mixture. Add remaining cream.
  3. Store and serve cold with mint garnish and rum.