Instructions: 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.
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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.

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