Creamy Pumpkin Soup with Bouchot Mussels
Creamy pumpkin soup with Bouchot mussels is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 small pumpkin halves (e.g., Hokkaido)
- 150 g starchy potatoes
- 1 onion
- 1 Garlic clove
- 2 tbsp butter
- 800 ml vegetable broth
- 500 g Bouchot mussels
- 100 ml White wine
- 200 ml heavy cream
- Salt
- Pepper (ground freshly)
- Nutmeg (freshly grated)
- 2 tbsp freshly chopped coriander leaves
Instructions
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1.
Cut off the tops of the pumpkins. Carefully scoop out the insides, preserving the shells. Remove the seeds and dice the pumpkin flesh. Place the hollowed pumpkins in a low oven at 80 °C to keep warm.
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2.
Peel and cube the potatoes. Peel and finely chop the onion and garlic; sauté them in hot butter until translucent, then add the diced pumpkin and cook briefly. Pour in the broth, add the potatoes, and simmer for 25–30 minutes with occasional stirring.
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3.
Wash the mussels thoroughly and remove the beard. Discard any that remain closed after opening. Bring wine with 100 ml water to a boil; add the mussels and cover, steaming for about 6 minutes until they open. Drain, discard closed shells, and release all mussel flesh from the shells.
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4.
Puree the soup finely. Stir in the cream and, if desired, additional broth or reduce slightly to reach the preferred consistency. Add the mussel flesh and season with salt, pepper, and nutmeg.
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5.
Fill the warm pumpkin halves with the soup and serve garnished with coriander leaves.
