Ingredients:

(4 - 6 servings)

750 g pumpkin (skinned, pipped and cut into cubes)
2 onions
50 g butter
200 ml orange juice
750 ml chicken stock or bouillon (not too salty)
1 tblsp Date & Ginger Chutney (Rainbow Cuisine)
2 tsp sugar
Salt and pepper

Garnish:
10 ml cream
Pumpkin pips
Parsley

Method:
1. Skin, pip and cut pumpkin into cubes.
2. Chop onions and fry in butter until soft.
3. Add pumpkin, orange juice, chicken stock and Date & Ginger Chutney.
4. Cover and simmer until pumpkin is soft.
5. Cool. Puree and return to saucepan.
6. Heat soup and season with sugar, salt and pepper.
7. If you want a stronger taste, add more Date & Ginger Chutney.

Serving:
Garnish with swirls of cream, pumpkin pips and chopped parsley