3 1/4 cups pumpkin flesh
2 1/2 cups corn kernels, fresh or canned
1 onion, chopped small
1 cup of milk
3 cups of vegetable stock or water
Salt, pepper to taste
Butter to saute the vegetables
Melt a spoonful of butter in a thick pot, then add pumpkin bits. Stir for some 5 -10 minutes, toss in half of the corn.
After another 10 minutes of stirring, pour in the milk and stock or water. Cover with a lid, leaving a gap and simmer for 20 minutes. Add salt and pepper to your soup closer to the end.
In the meantime, roast the rest of the corn. You can over-roast it after buttering the kernels, or pan-roast, if you prefer.
If you’re using the first option, heat the grill in your oven until sizzling hot (220 degrees Celsius), butter the corn kernels and roast for 10 minutes at the most, remembering to shake them about half-way through.
The pan-roasting is probably slightly quicker, but you need to watch the corn closely.
When the soup is ready, puree it in a blender or food processor. Some prefer it slightly lumpy, but I like to make it totally smooth, as it provides a greater contrast of flavors and textures with roasted corn.
Spoon a little roasted corn onto each plate right before serving. This recipe yields enough for about six portions.