Curried Pumpkin Soup

2 lbs (1 kg) fresh pumpkin, peeled and diced
4 cups (1 L) milk
4 Tbsp (20 mL) mild honey
2 Tbsp (10 mL) butter
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground mace
1/2-1 tsp (2-5 mL) curry powder
1/4 tsp (1 mL) ground ginger
sea salt to taste
1/2-1 cup (125-250 mL) orange juice
1-2 Tbsp (5-10 mL) orange rind
whipped cream or plain yogurt for garnish
2 Tbsp (10 mL) sunflower seeds or chopped pecans

Steam chopped pumpkin 15 to 20 minutes or until soft. Pur?through a food mill. Combine pumpkin, milk, honey and butter in a heavy-bottomed saucepan or soup pot and bring to a simmer over low heat. Add spices and salt and simmer gently 15 minutes. Do not boil. Slowly add orange juice and rind. Simmer, stirring often, another 10 minutes. Top each bowl with whipped cream or yogurt and a sprinkling of nuts or seeds.

Source: alive Magazine (pre-2000)