Mussel and Pumpkin Soup
Soups • European
Description
Mussel and Pumpkin Soup
Ingredients
- Butter 6 tablespoons
- Shallot 1 piece
- Mussels 20 oz
- Dry White Wine 15 fl oz
- Pumpkin 5 lbs
- Salt to taste
- Ground Black Pepper to taste
- Parsley 3 stems
Step-by-Step Guide
Step 1
Melt 2 tablespoons of butter in a skillet over medium heat. Add the shallot and sauté until translucent, about 2 minutes. Add the cleaned mussels, wine, and 240 ml of water. Increase the heat and cook, stirring, until the liquid comes to a boil. Strain the broth and set the mussels and broth aside separately.
Step 2
Peel the pumpkin, remove the seeds, and cut it into cubes.
Step 3
Melt the remaining butter in a pot over medium heat. Add the pumpkin and cook, stirring, until soft and slightly golden, about 15 minutes. Add the mussel broth and simmer until the pumpkin is very soft and the broth has reduced slightly, about 10 minutes.
Step 4
Using a slotted spoon, remove the pumpkin and place it in a blender, adding a bit of broth and blending into a puree (add broth gradually to achieve the desired consistency).
Step 5
Return the puree to the pot over medium heat, add the mussels, season with salt and pepper to taste, and heat (do not boil). Serve in a warm bowl garnished with parsley.
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