Pumpkin corn soup with ginger lime cream

6 servings

Ingredients

Quantity Ingredient
3 cups Corn kernels
2 Garlic cloves, finely chopped
¾ teaspoon Salt
2 Limes, juice and zest only
1 tablespoon Peeled and grated fresh
¾ teaspoon White pepper
3 cups Chicken stock
3 cups Cooked pumpkin ginger
½ cup Heavy cream

Directions

GARLIC 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.

From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-29-94

Related recipes