Roasted Corn and Pumpkin Soup with Jumbo Lump Crabmeat and Crisp Mache

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 40m
  • Ready In : 45m
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  • 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


Step 1

Shuck corn and cut from the cob. Separate into 2 piles.

Step 2

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.

Step 3

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.

Step 4

Cut pumpkin in quarters. Rub with oil and garlic. Roast in a preheated 350 degree oven until tender.

Step 5

Remove pumpkin pulp from outer skin and puree.

Step 6

Add roasted pumpkin puree and corn puree to corn stock. Season with salt and pepper.

Step 7

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.

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