• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pumpkin Corn Soup with Ginger Lime Cream

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3 c Corn kernels
  • 2 Garlic cloves, finely
  • -chopped
  • 3/4 ts Salt
  • 3/4 ts White pepper
  • 3 c Chicken stock
  • 3 c Cooked pumpkin


2 Limes, juice and zest only
1 tb Peeled and grated fresh
1/2 c 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

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