Pumpkin corn soup with ginger lime cream

Yield: 6 Servings

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 MMMMM------------------------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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PUMPKIN CRANBERRY BREAD Categories: Breads Yield: 10 Servings 2 1/4 c ALL-PURPOSE FLOUR 1 tb PUMPKIN PIE SPICE 1 ts BAKING SODA 1/2 ts SALT 2 EGGS 2 c SUGAR 1/2 c VEGETABLE OIL 1 c SOLID PACK PUMKIN 1 c CRANBERRIES, CHOPPED IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: PUMPKIN CREAM Categories: Digest, July, Vegetarian Yield: 4 Servings 3/4 c Rice milk 1/2 c Solid pack pumpkin 3/4 c Water 1/4 c Tapioca flour (not pearls) 2 To 3 TB water 1 tb Sugar (I've used Sucanat & White sugar successfully) 1 ts Vanilla MMMMM---------------------------OPTION-------------------------------- 1 Stick licorice root, split (3-4 long) Pour rice milk into a two-cup measuring cup. Add pumpkin until liquid level is up to 1 1/4 cups. Add water until level is at two cups. Stir pour into pot add licorice root if using. Cover. Bring to rolling boil. While liquid is coming to a boil mix tapioca sweetner and 2-3 TB water and stir well until smooth. Once liquid is boiling turn of flame/remove from heat. Fish out licorice root if using. Stir with a wooden spoon for around a minute to let the mixture cool off a bit. Stir in vanilla. Alternatively stir vanilla into tapioca mixture. Continue stirring and slowly pour tapioca mixture into hot liquid. The liquid will gel almost immediately. Stop stirring once the mixture is smooth. Cover an let it all cool off for twenty minutes or so. Pour into 1/2 cup bowls and cover with plastic or pour into small jars and screw on lids (more ecological not as pretty). Refridgerate and serve cold. You can eat this warm right away but I don't know if it reheats well. NOTES: If the mixture did not gel try adding some more tapioca immediately. I have found though that once the gel breaks up you can't fix it. Try different variations - use different "filling" or more or less sweetner more vanilla other flavorings vary the milk/water ratio etc. In some cases you may need to add more thickener in order to get it all to gel. From: J. Ari Kornfeld . Fatfree Digest [Volume 9 Issue 17] July 8 1994 Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV.