Pumpkin Corn Soup With Ginger Lime Cream

• 1 medium pumpkin
• 4 cups chicken stock, preferably fresh
• 3 cups corn kernels
• 1/2 cup water
• 2 cloves garlic, finely chopped
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• Juice of 1 lime
• 1 tablespoon peeled and grated fresh ginger
• Zest of 2 limes
• 1/2 cup heavy cream

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

pumpkin, chicken stock, corn kernels, water, garlic, salt, white pepper, lime, ginger, limes, heavy cream

Taken from cooking.nytimes.com/recipes/3063 (may not work)