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.