Creamy Pumpkin Soup

- Served hot or cold, this delicious soup is in season.
2 10 ounces cans of pumpkin puree
1 cup orange juice
2/3 cup chicken stock
1 can evaporated milk
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 pint light cream
1 1/2 cup plain yogurt
In a large pot over medium-high heat combine the pumpkin puree, orange juice, chicken stock and evaporate milk. Stir in honey and spices. When the mixture is hot but not boiling, add the yogurt and cream. Stir until mixed well. Do not boil or the yogurt will curdle. Cover and keep warm on low heat or remove and chill in refrigerator. Sprinkle with nutmeg. This soup and easily be made as a vegetarian dish without the chicken stock. just add extra spices so to not end up with a much sweeter soup.
Yields: 8 cups