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Total Time
Prep 20 mins
Cook 15 mins

Ingredients Nutrition


  1. Slice cantaloupe into chunks and purée in blender or food processor.
  2. Extract liquid by straining through a sieve.
  3. Reserve pulp.
  4. Purée peaches in blender.
  5. Pour 1/2 cup of cantaloupe liquid into small saucepan.
  6. Add cornstarch and bring to boil, stirring constantly to clear.
  7. Stir in additional 1 cup of cantaloupe liquid, 1/4 cup peach liquid, star anise or nutmeg, vanilla, coconut milk, 1/2 cup reserved cantaloupe pulp and a squeeze of lemon.
  8. Chill in refrigerator until quite cold.
  9. Remove star anise before serving.
  10. To make raspberry swirl garnish, purée 1 cup fresh or frozen in blender and sieve to remove seeds.
  11. Stir in 1/4 cup superfine sugar and heat, stirring constantly, until sugar is dissolved.
  12. Add a squeeze of lemon and cool.
  13. Fill a small zip-lock bag with raspberry mixture.
  14. Make a piping bag by snipping a very small hole in one corner of the bottom of a siploc bag.
  15. Squeeze slowly into bowl of cantaloupe soup, drawing two circles in the center.
  16. Using a toothpick, create decorative points.