Pumpkin Soup with Pernod Flavored Herb Sorbet

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

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
saute 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. Yields 6 servings.

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