Pumpkin Corn Soup With Ginger Lime Cream Recipes

PUMPKIN CORN SOUP WITH GINGER LIME CREAM

Steps:

• Preheat oven to 350 degrees. Peel pumpkin and remove seeds and string. Cut pumpkin into cubes. Put three cups of the cubes in a pan and cover with one cup of the stock. Discard remaining pumpkin. Cover the pan and place in the oven until the pumpkin is tender, about 45 minutes. Puree mixture in food processor and set aside.
• In a covered pot, cook the corn with the water until tender, about 10 minutes. Grind mixture in food processor until smooth. Run through a sieve, pressing the puree through, and discard skins.
• Combine corn puree, garlic, salt, white pepper and the remaining stock in a saucepan and bring to a boil over medium-high heat. Reduce the heat to low, add the pumpkin and cook 5 minutes while stirring.
• In another saucepan, cook the lime juice and ginger two minutes over medium heat. Remove and strain to remove the ginger.
• Place a bowl and a beater in the freezer for five minutes to chill. In the bowl combine the ginger-lime juice, half the lime zest and the cream. Whip until mixture has soft peaks.
• Serve the soup in individual bowls with a dollop of cream garnished with the remaining lime zest.

HOT AND SOUR PUMPKIN SOUP WITH CHIVE CREAM

Steps:

• In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent. Add the pumpkin and wine and simmer until the wine is reduced by half. Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender.
• In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat.
• When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer. Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce. Gently simmer for 20 minutes. Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper. The soup should be medium in body and may require additional chicken stock or water.
• In a small bowl, mix the sour cream with the chives.
• PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish.

PUMPKIN, CORN, AND LEMONGRASS SOUP

Steps:

• Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
• Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
• Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
• Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

HEARTY CORN AND PUMPKIN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.