Side Pannel
Pumpkin Corn Soup with Ginger Lime Cream
Pumpkin Corn Soup with Ginger Lime Cream
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
GARLIC CREAM
2 Limes, juice and zest only
1 tb Peeled and grated fresh
-ginger
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
2 Limes, juice and zest only
1 tb Peeled and grated fresh
-ginger
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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