Preheat the oven to 350°F (180°C).
Slice the top off the
pumpkin.
Slice out the flesh, remove the seeds and dice.
Slice off the bottom of the
pumpkin to leave a flat edge, but do not make a hole, then put the top back on.
Wrap in foil.
Put in oven and leave to heat for 20 minutes.
Whilst
pumpkin is heating, put diced flesh in a saucepan with 100ml water. Season, cover and cook for 20 minutes over a medium heat.
Whilst it is
cooking, grate the zest off the
orange and slice thinly.
Pour
milk into another saucepan.
Season.
Add the
orange zest,
nutmeg,
cloves and bay leaf.
bring to the boil.
Take off heat, cover and leave for 10 minutes.
Strain through a fine sieve or strainer.
Mash the flesh and put back in pan.
Pour in strained
milk, bring to the boil, stirring constantly.
Take the
pumpkin out of the oven.
Remove the foil and pour in
soup. Add the
cream,
pepper anddecorate with chopped
chives.
Serve piping hot, with a hunk of
bread.
Recipes
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