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Mussel and Pumpkin Soup


Do you enjoy soups as much as I do? Scattered around the house I must have dozens of soup recipes, hot- cold – chilled- frozen –fermented, some more exciting than others. Over the years I have had a great time collecting and trying them out. Although the ingredients for most soups or other dishes for that matter, are available all the year round, I tend to make what I would call seasonal soups, in its allotted season, and for that very reason this week I am recommending a warming and delicious French autumn soup:

Mussel and Pumpkin Soup

Ingredients

6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley

Method

Melt 2 tbsp. butter in a medium pot over medium heat.  Add shallots and cook until soft.  Add mussels, wine and one cup of water, increase heat to medium high and cook, stirring often until the mussels open, about 5 minutes.  Strain the broth and reserve.  Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat.  Add the pumpkin and cook, stirring frequently, until soft and lightly browned.  Add the reserved broth and simmer until the pumpkin is very soft and the broth thickens a little.
Working in batches, puree the soup in the blender until smooth.  Return to the pot and warm over medium low heat.  Add the mussels and season with salt and pepper to taste. 
Serve warm, garnished with chopped parsley.
 

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