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Pumpkin Corn Soup With Ginger Lime Cream

native, soups

3 cup corn kernels
2 garlic cloves, finely chopped
3/4 teaspoon salt
3/4 teaspoon white pepper
3 cup chicken stock
3 cup cooked pumpkin
----GARLIC CREAM----
2 limes, juice and zest only
1 tablespoon peeled and grated fresh ginger
1/2 cup heavy cream

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 Typed for you by Hilde Mott

Yield: 6 servings

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