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!