Instructions: To prepare the chutney: Combine the cranberries, apple, orange juice, peel and maple syrup in a medium saucepan. Bring to a boil, reduce the heat and simmer about 15 minutes, until the cranaberries start to fall apart and chutney starts to thicken. Stir occasionally. Cool and refrigerate. Remove from refrigeration about 30 minutes before serving. To prepare the soup: Heat the oil in a large pan over medium heat. Add the onion and garlic; saut 5 minutes. Add the carrot and saut 2 minutes.

Stir in the optoto, ginger, cumin, cayenne, salt, chicken broth and water. Bring to a boil, reduce the heeat and simmer 20 minutes. Stir in the pumpkin and simmer 5 minutes. Transfer the soup toa food processor and pure. adding the orange juice and the half and half. (Or pure in batches) Transfer back to the pan and heat through on medium low heat. Add a little pepper to taste, the lemon juice and parsley. Garnish each serving of soup with a spoonful of chutney.

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