Pumpkin Corn Soup with Ginger-Lime Cream

Combine corn and water; cover and cook over medium- high heat 10 minutes or until tender. Process corn in food processor 2 minutes or until smooth. Pour mixture through wire mesh strainer and discard pulp. Combine corn mixture, garlic, salt, pepper, and three cups chicken broth in a Dutch oven; bring to a boil medium high heat. Reduce heat to low; stir in pumpkin. Simmer ten minutes, adding additional chicken broth as necessary, stirring constantly. Spoon into bowls and dollop with Ginger- Lime cream.


Ginger-Lime Cream:
1/4 cup fresh lime juice, 1 T. grated fresh ginger, 1.5 teaspoons grated lime rind, 1/2 cup whipping cream
Combine limejuice and ginger in a small saucepan; cook over medium heat for 2 minutes. Remove from heat; pour through a wire mesh strainer into a small mixing bowl; discarding pulp. Add lime rind and whipping cream to juice mixture; beat at medium speed with an electric mixer until soft peaks form.


Meal Planning Suggestion!

Oatmeal Muffins

Soak oats in milk for 15 minutes. In a separate bowl, beat egg and oil with a fork until lightly mixed. Set aside. Mix together flour, sugar, baking powder, salt, and cinnamon. Mix together oat and egg mixtures, then add to flour mixture. Stir until just mixed ( don't overmix) Bake in muffin paper lined muffin tins at 425 degrees for 20 to 25 minutes or until barely light brown.



Hint: I sometimes add a few raisins to the batter before baking

Raspberry Tea

Bring water to a boil, remove from heat, add tea bags and allow to steep (sit) for 5 minutes. Remove tea bags and add jam. Cool, serve in a tall glass with ice.

Note: For a more pronounced raspberry taste add more jam.

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