1/4 cup whipping cream 1/4 cup sour cream 1/2 teaspoon fresh lime juice 3 Tablespoons butter 3 cups chopped onions 1-1/2 (15 oz) cans pumpkin 1 cup milk 1/2 teaspoon dried red pepper flakes 4-1/2 cups gf chicken broth
For garnish: 1 Tablespoon finely chopped red onion 2 Tablespoons fresh cilantro, chopped Zest and juice from 1 lime 1 jalapeno pepper, stemmed, seeded and minced 1 avocado, pitted and chopped
In a small bowl, whisk together whipping cream, sour cream and 1/2 teaspoon lime juice. Cover and chill for 2 hours. Melt butter in a large saucespan over medium heat. Add onions and saute until soft. Add pumpkin, milk and red pepper flakes. Add mixture to a food processor and process until smooth; return to pan. Add broth and simmer for 10 minutes. Season to taste with salt and pepper.
For garnish: Preheat oven to 450 degrees F. Line a baking sheet with foil. Cut kernels from cob and place on baking sheet and toss with oil, 1/4 teaspoon salt and black pepper to taste. Spread corn out evenly on baking sheet and roast for 20 minutes or until the corn turns brown. (The corn should caramelize and get a little crunchy) Remove from oven and set aside. In a medium bowl combine roasted corn, red onion, cilantro, lime zest and juice, and jalapeno. Gently toss in avocado. Season to taste with salt and pepper. To serve, ladle soup into individual bowls and top with generous spoonful of guacamole. Top with a sprig of fresh cilantro. Serve immediately.