Serves 6; preparation time 40 minutes; cooking time 20 minutes.
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.
500g (2 cups) cooked pumpkin
25ml (2 tablespoons) Onion, finely chopped
12½ (1 tablespoon) butter or margarine
500ml chicken stock
5ml lemon juice
50ml double cream
1ml (¼ teaspoon) ground cloves
2ml (½ teaspoon) Sugar
2ml (½ teaspoon) salt
Garnish : croûtons
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.