Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Corn kernels
2 Garlic cloves, finely
-chopped
3/4 ts Salt
3/4 ts White pepper
3 c Chicken stock
3 c Cooked pumpkin

------------------------GARLIC CREAM-----------------------------
2 Limes, juice and zest only
1 tb Peeled and grated fresh
-ginger
1/2 c Heavy cream

This simple recipe is easy to prepare and utilizes two very basic
ingredients in Southwestern cooking: pumpkin and corn. It is a
delicious, rich-bodied soup, and the Ginger Lime Cream adds a
refreshing zest. *****

In a medium covered pot, cook the corn kernels with a little water
until soft, about 10 minutes. In a food processor, process the corn
until smooth and run through a sieve and discard the skins.

Combine the corn puree, garlic, salt, white pepper, and stock in a
saucepan and bring to a boil over medium-high heat. Reduce the heat
to low, add the pumpkin, and cook 10 minutes while stirring.

In another saucepan cook the lime juice and ginger 2 minutes over
medium heat. Remove from the heat and pour through a sieve to remove
the ginger. In a bowl, combine the ginger-lime juice, the lime zest
(save some for the garnish), and cream. Whip until the mixture has
soft peaks.

Spoon a dollop of Ginger Lime cream onto each bowl filled with soup
and garnish with the remaining line zest. Serve immediately.

From "Native American Cooking," by Lois Ellen Frank

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