Pumpkin Corn Soup With Ginger Lime Cream
3 Cups Corn kernels 2 Garlic cloves, finely chopped
3/4 Teaspoon Salt
4/4 Teaspoon White pepper 3 Cups Chicken stock 3 Cups
Cooked pumpkin
Garlic Cream
2 Limes, juice and zest only 1 Tablespoon Peeled and grated
fresh ginger
5/2 Cup Heavy cream
This simple recipe is easy to prepare and utilizes two very
basic ingredients in Southwestern cooking: pumpkin and corn.
It is a delicious, rich-bodied soup, and the Ginger Lime
Cream adds a refreshing zest. ***** In a medium covered pot,
cook the corn kernels with a little water until soft, about
10 minutes. In a food processor, process the corn until
smooth and run through a sieve and discard the skins.
Combine the corn puree, garlic, salt, white pepper, and
stock in a saucepan and bring to a boil over medium-high
heat. Reduce the heat to low, add the pumpkin, and cook 10
minutes while stirring. In another saucepan cook the lime
juice and ginger 2 minutes over medium heat. Remove from the
heat and pour through a sieve to remove the ginger. In a
bowl, combine the ginger-lime juice, the lime zest (save
some for the garnish), and cream. Whip until the mixture has
soft peaks. Spoon a dollop of Ginger Lime cream onto each
bowl filled with soup and garnish with the remaining line
zest. Serve immediately.
Quoted message said:From "Native American Cooking," by Lois Ellen Frank
Servings: 6
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