PUMPKIN SOUP

Description
Serves 6; preparation time 40 min; cooking time 20 min.

To serve the soup cold, chill for at least 2 hours and

serve garnished with a thin slice of peeled orange instead of the croûtons.

Ingredients
500g (2 cups) cooked pumpkin

25ml (2 tablespoons) Onion, finely chopped

12½ (1 tablespoon) butter or margarine

500ml chicken stock

500ml milk

5ml lemon juice

50ml double cream

1ml (¼ teaspoon) ground cloves

2ml (½ teaspoon) Sugar

2ml (½ teaspoon) salt

Garnish : croûtons

Directions
Melt the butter or margarine in a heavy saucepan and sauté the Onion until transparent but

not brown. Add the cooked pumpkin. chicken stock, milk, lemon juice, ground cloves, Sugar

and salt but not the cream and simmer, covered, for 15 minutes, stirring occasionally.

Puree the soup by forcing it through a fine sieve or, if a coarser consistency is desired,

stir well with a wooden spoon. Stir in the cream and heat well, but do not boil.

Serve hot with croûtons.

To serve the soup cold, chill for at least 2 hours and serve garnished with a thin slice of

peeled orange instead of the croûtons.