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Yields 6 servings.

Ingredients for Soup
• 1 1/3 lb. pumpkin
• 1 onion
• 1 tbsp. olive oil
• 1 cup water
• 2/3 cup skim milk
• 1 pinch anise powder
• salt
• pepper

Ingredients for Sorbet
• 3 tbsp. Pernod
• 3 tbsp. water
• 14 oz. light cream cheese
• 6 basil leaves
• 6 chive leaves
• 6 parsley leaves
• salt
• pepper

Preparation of soup -

Cut the pumpkin and onion into small pieces and sauté with a tablespoon of olive oil in a large soup pan. Add water, milk, anise powder, salt and pepper to taste. Let simmer for 20 minutes before stirring.

Preparation of sorbet -
Pour the Pernod in a pan, warm it up, then flame it. Add 3 tablespoons of water and add this mixture to the light cream cheese. Add salt and pepper to taste. Put mixture into the fridge for about an hour before using the ice cream maker. Wash the herbs, dry and chop finely. Pour the light cream cheese and Pernod mixture into the ice cream maker. When the sorbet processing begins, add your herb mixture and continue until well blended.

Presentation: Serve the soup warm with a long scoop of sorbet down the middle.

Recipe courtesy of Pernod -


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