Garnish: crumbled bacon

 

 

Pre heat the oven to 350 ºF. Wrap the pumpkin flesh and put in the oven and leave to heat for 20 minutes.While the pumpkin Is heating, put diced flesh in a sauce pan with 100 ml water. Season, cover and cook for 20 minutes over a medium heat. While it is cooking, great the zest off orange and slice thinly. Pour milk and cheese into another saucepan.For the season, add the orange zest, nutmeg, cloves and bay leaf and 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 the 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 and decorate with chopped chives. Serve piping hot, with a hunk of bread.