The Gourmet Mama

I recently got my hands on some lovely heirloom pumpkins and spent some time thinking about how to use them. At last, I settled on soup for the largest . . . but I didn’t want just any old soup, I wanted something special.

So, instead of steaming the pumpkin, like I normally do, I roasted it. And then, since I was on a kick, I roasted the corn, too! The result? A seriously tasty dish that I served at a brunch with friends.

Roasted Pumpkin Corn Soup

Serves 6

1 large pumpkin, cut into pieces (about 4 cups pumpkin)

2 c. corn kernels

5 c. vegetable broth

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1 tsp. dried basil

Cream

salt to taste

Place the pumpkin pieces on a baking sheet, meat up. Bake at 350º for about 1.5 hours or until a fork cuts easily through the flesh.

While the pumpkin is cooking, heat a frying pan. Spray with cooking spray lightly and add the corn kernels. Stir continuously (or they start to pop!) until they are browned. Set aside.

Remove the meat from the pumpkin pieces and blend with two cups broth until smooth. Pour into a pot, along with the remaining broth and simmer for ten minutes.

Add spices and herbs and remove from heat. Stir in all but a handful of the roasted corn right before serving. To serve, ladle into bowls, add a swirl of cream and drop some corn on top as a garnish.