Cantaloupe Rum Soup

1 ripe medium size cantaloupe
1/4 pound butter or margarine
1/8 teaspoon powdered cloves
1/8 teaspoon nutmeg
1/4 teaspoon coriander
1/8 teaspoon (or less) salt
1 cup granulated sugar (to taste)
2 quarts half-and-half or sour cream
1/4 teaspoon orange flavoring
Juice of 1/2 fresh lime
Mint leaves (optional)
1/3 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.