Pumpkin Corn Soup with Ginger Lime Cream

Ingredients

 * 3 cup corn kernels
 * 2 x garlic cloves, finely chopped
 * 3/4 tsp salt
 * 3/4 tsp white pepper
 * 3 cup chicken stock
 * 3 cup Cooked pumpkin
 * garlic cream
 * 2 x limes, juice and zest only
 * 1 tbl Peeled and grated fresh ginger
 * 1/2 cup heavy cream

Directions

 * 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, and cream.
 * Whip until the mixture has soft peaks.
 * Whip until the mixture has soft peaks.