Cantaloupe Soup with Port Syrup and Pancetta

Cooking Light AUGUST 2000

  • Yield: 4 servings (serving size: 1 cup soup, 1 tablespoon syrup, and 1 tablespoon pancetta)


  • 1 cup port wine
  • 1 1/2 tablespoons sugar
  • 2 ounces pancetta or lean ham, cut into thin strips
  • 6 cups cubed seeded peeled cantaloupe, chilled (about 1 [3-pound] melon)
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon salt


Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.

Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 9%
  • Fat: 2.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.3g
  • Carbohydrate: 38.6g
  • Fiber: 1.9g
  • Cholesterol: 3mg
  • Iron: 0.8mg
  • Sodium: 157mg
  • Calcium: 30mg

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Cantaloupe Soup with Port Syrup and Pancetta recipe