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Cantaloupe Rum Soup




  1. 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.
  2. Return ingredients to a refrigerator container large enough for entire mixture. Add remaining cream.
  3. Store and serve cold with mint garnish and rum.


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