Pumpkin Corn Soup With Ginger Lime Cream Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Corn kernels,
2: Garlic cloves, finely chopped
3/4 tsp: Salt,
3/4 tsp: White pepper,
3 cup: Chicken stock,
3 cup: Cooked pumpkin,
GARLIC CREAM
2: Limes, juice and zest only
1 tbsp: Peeled and grated fresh ginger,
1/2 cup: Heavy cream,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp