RECIPE Pumpkin Corn Soup

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Pumpkin Corn Soup

 

3c corn kernels

2 cloves garlic, minced

3/4 tsp salt

1/4 tsp white pepper (black works fine too)

3 c vegetable stock

3 c cooked pumpkin (or canned - just be sure you get pumpkin, *not*

pumpkin pie mix)

 

Ginger-Lime cream (optional garnish)

juie & zest of 2 limes

1 tbsp peeled, grated fresh ginger

1/2 c heavy cream

 

Cook the corn in a little water until soft (maybe 10 minutes). Move

the corn to a food processor and puree. Pass through a sieve - discard

the skins.

 

Combine the corn puree, garlic, sesaonings and stock and bring to a

boil over medium heat. Decrease heatto low, add pumpkin, and cook for

10 more minutes, stirring often.

 

For the garnish - cook lime juice & ginger for a 2minutes overmedium

heat. Pour through a sieve to remove the ginger. Add the liquid and

the lime zest to the cream and whip to soft peaks. I often do this

with silken tofu instead of cream, but if that's too thick for her,

thin it with soymilk and just drizzle some on the soup, rather than

dollop...