Creamy Pumpkin And Mussel Soup Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/4 pound mussels, cleaned and debearded
  • 4 ounce water
  • 3/4 tablespoon butter
  • 2 shallots, chopped
  • 1 3/4 pound pumpkin, peeled and cut into 1-inch cubes
  • 1 cup heavy cream
  • salt and freshly ground pepper, to taste
  • 2 sprig chervil, for presentation
Directions
  1. Place the mussels and water in a large pot over high heat. Cover and cook for about 4 minutes, stirring occasionally. Once the mussels have steamed open, drain and reserve the cooking liquid.
  2. Meanwhile, melt the butter over low heat in a large pot and sweat the shallots without coloring them. Turn the heat up to high, and add the pumpkin. Allow to soften for 7-8 minutes, making sure to stir regularly and crush the flesh.
  3. Add the mussel cooking liquid, bring to a boil, then reduce heat to low, and simmer for about 40 minutes, adding water if necessary. Blend in the cream and allow to simmer 6-7 more minutes.
  4. Blend the mixture using an immersion blender until your desired consistency is achieved. (Or, transfer to a blender and carefully purée in batches. Return the soup to the pot afterwards.) Add salt and pepper to taste.
  5. Return to a simmer over low heat and add the mussels, making sure not to boil them. Serve in heated soup plates, or a hollowed-out mini pumpkins, and garnish each with a sprig of chervil.