Pumpkin Corn Soup with Ginger Lime Cream

Description

Pumpkin Corn Soup with Ginger Lime 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.

Ingredients

• 3 cup corn kernels
• 2 garlic cloves, finely chopped
• ¾ tsp salt
• ¾ tsp white pepper
• 3 cup chicken stock
• 3 cup cooked pumpkin

Ginger lime cream

• 2 x limes, juice and zest only
• 1 tbl Peeled and grated fresh ginger
• ½ cup heavy cream

Directions

1. In a medium covered pot, cook the corn kernels with a little water until soft, about 10 minutes.
2. In a food processor, process the corn until smooth and run through a sieve and discard the skins.
3. Combine the corn puree, garlic, salt, white pepper, and stock in a saucepan and bring to a boil over medium-high heat.
4. Reduce the heat to low, add the pumpkin, and cook 10 minutes while stirring.
5. In another saucepan cook the lime juice and ginger 2 minutes over medium heat.
6. Remove from the heat and pour through a sieve to remove the ginger.
7. In a bowl, combine the ginger-lime juice, the lime zest, and cream.
8. Whip until the mixture has soft peaks.