Recipe - Pumpkin Corn Soup With Ginger Lime Cream

3 cup Corn kernels
2 Garlic cloves, finely
chopped
Three fourths teaspoon Salt
Three fourths teaspoon White pepper
3 cup Chicken stock
3 cup Cooked pumpkin

GARLIC CREAM
2 Limes, juice and zest only
1 tablespoon Peeled and grated fresh
ginger
One half 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,
richbodied 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 mediumhigh 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 gingerlime 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
Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on May 25, 98