Pumpkin Corn Soup with Ginger Lime Cream

Pumpkin Corn Soup with Ginger Lime Cream Recipe - Native American Cuisine

Region / culture: Native America | Servings: 4

Introduction

Pumpkin Corn Soup with Ginger Lime Cream is a delicious and comforting soup that combines the sweetness of corn and pumpkin with the zing of ginger and lime. This recipe is perfect for a cozy night in or as a starter for a fall dinner party.

History

This recipe is a modern twist on traditional corn soup recipes that are popular in many cultures around the world. The addition of pumpkin adds a creamy texture and a hint of sweetness, while the ginger and lime cream give the soup a refreshing and tangy flavor.

Ingredients

3 cups corn kernels
2 garlic cloves, finely chopped
0.75 tsp salt
0.75 tsp white pepper
3 cups chicken stock
3 cups cooked pumpkin

Ginger lime cream

2 limes, juice and zest only
1 tbsp peeled and grated fresh ginger
0.5 cup heavy cream

How to prepare

In a medium covered pot, cook the corn kernels with a small amount of water until they become soft, which should take around 10 minutes.
Using a food processor, blend the cooked corn until it becomes smooth. Then, strain the mixture through a sieve to remove any skins.
In a saucepan, combine the corn puree, garlic, salt, white pepper, and stock. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and add the pumpkin. Cook the mixture for 10 minutes while stirring occasionally.
In another saucepan, heat the lime juice and ginger over medium heat for 2 minutes.
Remove the saucepan from the heat and strain the mixture through a sieve to remove the ginger.
In a bowl, combine the ginger-lime juice, lime zest, and cream.
Whisk the mixture until it reaches a soft peak consistency.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute butternut squash for pumpkin for a different flavor profile.
Top the soup with roasted pumpkin seeds for added crunch.

Cooking Tips & Tricks

Be sure to cook the corn until it is soft before blending it into a puree. This will ensure a smooth and creamy texture.

- Straining the corn puree through a sieve will help remove any tough skins and give the soup a velvety consistency.

- Adjust the seasoning to taste, adding more salt, pepper, or lime juice as needed.

- For a thicker soup, you can add more pumpkin or reduce the amount of chicken stock.

- Be careful not to overcook the ginger-lime cream, as it can curdle if heated for too long.

Serving Suggestions

Serve the Pumpkin Corn Soup with Ginger Lime Cream hot, garnished with a drizzle of the ginger-lime cream and a sprinkle of fresh herbs such as cilantro or parsley. Pair it with crusty bread or a side salad for a complete meal.

Cooking Techniques

Blending the corn until smooth and straining it through a sieve will give the soup a velvety texture.

- Cooking the soup over low heat will help the flavors meld together and develop a rich taste.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version.

- Substitute coconut milk for heavy cream for a dairy-free option.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a swirl of ginger-lime cream and a sprinkle of lime zest. - Add a sprig of fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair the Pumpkin Corn Soup with Ginger Lime Cream with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir.

- Serve the soup with a side of crusty bread or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup gently on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

- 250 calories per serving

Carbohydrates

- Corn: 30g per serving

- Pumpkin: 15g per serving

- Heavy cream: 3g per serving

- Total Carbohydrates: 48g per serving

Fats

- Heavy cream: 12g per serving

- Total Fats: 12g per serving

Proteins

- Corn: 6g per serving

- Pumpkin: 2g per serving

- Total Proteins: 8g per serving

Vitamins and minerals

Vitamin A: 150% DV

- Vitamin C: 20% DV

- Iron: 10% DV

- Calcium: 6% DV

Alergens

Dairy (heavy cream)

Summary

This Pumpkin Corn Soup with Ginger Lime Cream is a nutritious and flavorful dish that is rich in vitamins, minerals, and antioxidants. It is a great source of carbohydrates, fats, and proteins, making it a satisfying and filling meal.

Summary

Pumpkin Corn Soup with Ginger Lime Cream is a delicious and nutritious dish that is perfect for fall. This recipe combines the sweetness of corn and pumpkin with the zing of ginger and lime, creating a flavorful and comforting soup that is sure to impress. Serve it hot with a swirl of ginger-lime cream for a cozy and satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Pumpkin Corn Soup with Ginger Lime Cream. It was a crisp autumn day, the leaves were falling from the trees, and the air was tinged with the scent of cinnamon and nutmeg. I was browsing through an old cookbook that had been passed down through generations in our family when I came across a recipe that caught my eye. The combination of pumpkin, corn, ginger, and lime intrigued me, and I knew I had to give it a try.

I had always been passionate about cooking, and I had learned many recipes from my own mother and grandmother while growing up. But this recipe was different. It was unique, and I could sense that it would become a new favorite in my repertoire.

I set to work gathering the ingredients I would need for the soup. I carefully selected a ripe pumpkin, shucked fresh corn from the cob, and grated a knob of fresh ginger. As I chopped and peeled, I couldn't help but think back to all the recipes I had learned over the years and how each one had its own story.

The pumpkin was roasted until it was soft and caramelized, filling the kitchen with a warm, comforting aroma. The corn was simmered in a pot with onions and garlic until tender, and the ginger was added for a hint of spice. As the ingredients melded together, I knew I had created something truly special.

But the real magic of this recipe came with the ginger lime cream. I had never thought to pair ginger and lime together in a savory dish before, but the combination was exquisite. The cream added a tangy brightness to the rich, velvety soup that elevated it to a whole new level.

As I sat down to enjoy a bowl of Pumpkin Corn Soup with Ginger Lime Cream, I couldn't help but marvel at the way recipes have the power to connect us to the past. Each recipe I had learned, whether from a cookbook or a friend, held a memory or a story within it. And now, this new recipe would become a part of my own culinary journey, to be shared with loved ones for years to come.

I thought back to all the meals I had cooked over the years, each one a labor of love, each one a connection to my heritage. From my grandmother's meatloaf to my mother's apple pie, each recipe had been passed down through generations, each one a link to the past.

And now, as I savored the last spoonful of Pumpkin Corn Soup with Ginger Lime Cream, I knew that this recipe would join the ranks of those beloved family favorites. It would be shared at gatherings and celebrations, bringing joy and comfort to all who tasted it.

As I closed the cookbook and wiped a tear from my eye, I felt a deep sense of gratitude for the gift of cooking. It had brought me closer to my family, connected me to my roots, and allowed me to create something beautiful with my own hands.

And so, I vowed to continue learning and experimenting, to pass down the recipes I had learned to future generations, and to always remember the power of a good meal shared with loved ones. For in the end, it is not just the food that nourishes us, but the memories and stories that come with it.