Pumpkin Corn Soup With Ginger Lime Cream

3 Cups Corn kernels
2 Garlic cloves, finely chopped
3/4 Teaspoon Salt
3/4 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
1/2 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.

>From "Native American Cooking," by Lois Ellen Frank

Servings: 6

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