Thursday, November 28, 2013

Leftover Thanksgiving Turkey Recipe--Pumpkin Corn Soup

with Ginger Lime Cream

This is based on a Native American recipe from the book, 

and it goes like this:

  • 3 cups corn kernals (I use a bag of frozen)
  • 2 diced garlic cloves
  • 3/4 tsp salt
  • 3/4 white pepper
  • 3 cups chicken stock
  • 3 cups cooked pumpkin (I use 2 cans)
  • as much leftover turkey or chicken meat as you'd like
Heat on the stove top or put it all in a crockpot.  

Ginger Lime Cream
  • juice and zest of 2 limes
  • 1 tbls grated ginger
  • 1/2 cup heavy cream
Heat the juice and ginger until boiling.  Combine with cream and whip until stiff peaks form.  My main workhorse in the kitchen is this:

I don't know how I'd cook anything without the stand mixer and the Cuisinart. 

Spoon a dollop of cream into each bowl of soup, garnish with lime zest. Serve it quick before the cream melts!

No comments: