In this recipe, it’s used to create an elegant soup topped with a delightful combination of ingredients: toasted pumpkin seeds, salty feta, crisp scallions, and sautéed cremini mushrooms for depth and great texture. We simmered the corn cobs along with the kernels to provide the soup with even more flavor. Cook, relax, and enjoy!
What you'll need:
4 ears corn
1 oz raw pumpkin seeds
8 oz cremini mushrooms
2 oz feta
1 oz scallions
freshly ground black pepper
rimmed baking sheet
1. Prep corn
Shuck corn if necessary. Using a sharp knife, and laying corn flat on a cutting board, cut kernels away from cobs.
Combine corn kernels and cobs in a large pot and cover with 3 cups water. Add 1½ teaspoons salt and bring to a boil. Reduce heat to a rapid simmer and cook until corn is very tender, 15–20 minutes.
Toast pumpkin seeds
Meanwhile, preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast until golden and fragrant, 6–8 minutes. Transfer to a small bowl, lightly drizzle with oil, and season with salt.
Trim stems from mushrooms and thinly slice caps. Heat 2 tablespoons oil in a large skillet over medium-high. Add mushrooms and toss to coat in oil. Season with ½ teaspoon salt and cook, tossing only occasionally, until mushrooms are golden and tender, 6–8 minutes; season with pepper.
Crumble feta into a small bowl and thinly slice scallions.
Blend soup and serve
Remove corn cobs from pot and discard. Using an immersion or regular blender, purée soup until very smooth (this could take 1–2 minutes); season to taste with salt and pepper. Ladle soup into bowls and top with mushrooms, feta, scallions, and pumpkin seeds. Enjoy!
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