This week is unique in that the first half of the week is summer and the second half is fall. The local farm stands look the same way, one side is the last corn of the summer and on the other side you the start of fall, filled with pumpkins and winter squash. This soup does the same thing by mixing the flavors of summer corn and fall pumpkin. It’s a perfect combination that you can celebrate this time of year.
From by the bay, wishing you pumpkin corn filled food memories!
Pumpkin Corn Bisque
2 tablespoons unsalted butter
3 cups fresh corn kernels ( approx. three ears), or thawed frozen corn
1 small chopped onion
1(15-oz.) can organic pumpkin puree
2 cups unsalted chicken broth
1/2 teaspoon coriander
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1 cup half and half
Optional : pinch of cayenne along with other spices
Optional : garnish shelled, roasted and salted pumpkin seeds, chopped chives
In a dutch oven or stock pot melt butter, add onions and saute until softened, add corn and saute another minute. Add remaining ingredients, except the half and half. ( include the cayenne). Bring to a boil, then reduce heat and simmer for about 20 minutes. Let cool, then puree in a food processor. This can be made head and refrigerate. When ready to serve heat, once heated add half and half. Stir and serve. Garnish with pumpkin seeds and chopped chives.