Pumpkin corn soup with ginger lime cream
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Pumpkin corn soup with ginger lime cream
  Pumpkin    Corn    Ginger    Lime    Soups    Creams  
Last updated 6/12/2012 1:19:17 AM. Recipe ID 50540. Report a problem with this recipe.
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      Title: Pumpkin corn soup with ginger lime cream
 Categories: Native amer, Soups
      Yield: 6 Servings
 
      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

MMMMM------------------------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.
  
  




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Recipe ID 50540 (Apr 03, 2005)

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