Recipe: Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and LeeksThis soulful pumpkin soup, which Scott Conant served at his recent Beard House dinner, bears the chef's signature, rustic-meets-refined style. All that's missing is a hunk of crusty bread to mop up the last drops.

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On the Menu: Scott Conant

Scott Conant at the James Beard House In 2008 Scott Conant, who rose to fame as the chef of Alto and L’Impero, made a triumphant return to the NYC dining scene with Scarpetta. Now, with the openings of Faustina and Scarpetta locations in Miami and Toronto, Conant has cemented his position as one of the most creative chefs cooking Italian food today. Conant will bring his signature blend of rustic and refined cooking to the Beard House tomorrow night. Have a look at the menu below: Hors d’Oeuvre Harvest Salad with Preserved Lemons, Root Vegetables, and Baby Greens Chilled Cauliflower Purée with Oysters and Italian Caviar Baby Potatoes with Fonduta and Truffles Pairing: De Conciliis Selim Spumante NV Dinner Pumpkin Soup Purée with Spot Prawns and Leeks Pairing: Castello di Rubbia Malvasia d’Istria 2007 Kobe Beef Tartare with Shaved Parmigiano-

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On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF

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