Butternut Squash and Corn Soup

Leftover late summer corn, cooked so that it remains with a slight crunch, highlights the silkiness of this pumpkin soup. Claire Carver of Big Table Farm Winery in Oregon uses a rich, home-made chicken broth, but store-bought broth is also fine.
Preheat the oven to 375 degrees. Cut the pumpkin lengthwise and peel it. Place slice side up in a 9-by-13-inch baking dish. Cut the pulp into each half four times crosswise (so that the juice is absorbed). Sprinkle with 1/2 teaspoon of salt and drizzle with honey. Saute until tender after piercing, about 1 1/2 hours, drizzling occasionally with the juice. Allow to cool.Meanwhile, in a large saucepan over medium heat, saute the onion and garlic in the butter, stirring occasionally, until golden brown, 20-25 minutes. Add the sage and carrot; cook, stirring, for another 5 minutes.Peel the pumpkin shells into the onion mixture and add 1 1/2 teaspoons of broth. Cover and bring to a boil over high heat; reduce the heat and simmer until the carrots are very tender when pierced, about 30 minutes.Whisk the soup-puree in portions in a blender until smooth. Return to the pan and add the remaining 1 tsp salt, 1/2 tsp paprika, pepper and nutmeg.Add the corn; heat the soup over medium heat, stirring several times, until the corn is soft and crisp, about 5 minutes. Add 1-2 more cups of broth if desired. Pour into plates. Top with a spoonful of fresh cream, a little paprika and parsley.Prepare in advance: in step 4, up to 1 day, chilled. Preheat before adding corn in stages