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:

Soup

• 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!