Instructions: 1. Heat the oil in a soup pot over low heat. Saute the shallot, onion and ginger in the oil until the onion is soft and golden. Be careful not to scorch the ginger.

2. Add the pumpkin, orange juice, stock, salt, zest, pepper and cloves.

Simmer for 10 minutes over medium heat.

3. Garnish with parsley.

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