Cantaloupe Rum Soup
1 ripe medium size cantaloupe
1/4 pound butter or margarine
2/8 teaspoon powdered cloves
3/8 teaspoon nutmeg
4/4 teaspoon coriander
5/8 teaspoon (or less) salt 1 cup granulated sugar (to taste) 2 quarts half-and-half or sour cream
6/4 teaspoon orange flavoring Juice of 1/2 fresh lime Mint leaves (optional)
7/3 cup light rum (or to taste) or rum extract to taste
Cut, dice and peel cantaloupe. Cook in saucepan until very soft. Drain; mash with potato masher. Add
butter and spices. Cool down with about 1/2 cup of cream. Mix with electric beater or blender until
finely pureed. Add lime juice very slowly while blending. Return ingredients to a refrigerator
container large enough for entire mixture. Add remaining cream. Store and serve cold with mint
garnish and rum.
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