Recipe courtesy of Williamsburg Inn
Save Recipe Print
Total:
45 min
Prep:
5 min
Cook:
40 min
Yield:
4 servings

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Roasted Red-Pepper Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Minestrone Soup

Recipe courtesy of Ellie Krieger

Carrot-Ginger Soup with Roasted Vegetables

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword