Pumpkin Corn Soup With Ginger Lime Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Native amer, Soups | 6 | Servings |
INGREDIENTS
| 3 | c | Corn kernels |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 3/4 | t | Salt |
| 3/4 | t | White pepper |
| 3 | c | Chicken stock |
| 3 | c | Cooked pumpkin |
| 2 | Limes, juice and zest only | |
| 1 | T | Peeled and grated fresh |
| ginger | ||
| 1/2 | c | Heavy cream |
INSTRUCTIONS
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 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 25, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 234
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 30.8mg
Sodium: 1085.5mg
Potassium: 701.9mg
Carbohydrates: 32.5g
Fiber: 7g
Sugar: 8.7g
Protein: 8.5g