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Butternut/Pumpkin: Roasted Corn & Pumpkin Soup

Source of Recipe

Williamsburg Inn


List of Ingredients

2 ears fresh corn
1/2 pound sliced shallots
1/2 gallon chicken stock
1 pumpkin
2 teaspoons salt
2 tablespoons olive oil
1 clove garlic
2 ounces crabmeat
1 tablespoon sour cream
1 teaspoon black pepper
1 bunch Mache
1 teaspoon cider vinegar
pumpkin seed oil, to taste


Recipe

Shuck corn and cut from the cob. Separate into 2 piles. Heat a saute pan and add 1/2 of the sliced shallots, 1 pile of corn and salt, and pan roast until golden brown. Add 1/2 quart heavy cream. Puree and pass through a sieve, getting corn puree. Saute the second pile of corn in the same manner. Add 1/2 gallon of chicken stock. Put corn stock into a blender and pass through a sieve. Put on low and simmer to reduce.

Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350ºF oven until tender. Remove pumpkin pulp from outer skin and puree. Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper. Mix crabmeat with sour cream and divide equal amounts between 4 bowls. Toss mache with cider vinegar and place on top of crabmeat. Lace with soup and garnish with pumpkin seed oil. Yield: 4 servings