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 350 degree 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.
Recipe courtesy of Williamsburg Inn