Pumpkin and Mussel Soup Recipe

Name: Pumpkin and Mussel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) pumpkin, seeds discarded, cut into into cubes; Vegetable oil; 2 tablespoons olive oil; 1 cup finely chopped onion; 1 teaspoon minced garlic; 1 cup white wine; 2 pounds mussels, scrubbed and debearded; 5 cups vegetable or chicken stock; 1 cup heavy cream; 1 tablespoon finely chopped fresh chives; Salt and pepper

Servings: persons

1 (2 pound) pumpkin, seeds discarded, cut into into cubes
Vegetable oil
2 tablespoons olive oil
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup white wine
2 pounds mussels, scrubbed and debearded
5 cups vegetable or chicken stock
1 cup heavy cream
1 tablespoon finely chopped fresh chives
Salt and pepper

1
Preheat oven to 375 degrees F.
2
First cook your pumpkin.
3
In a bowl gently toss together the pumpkin cubes and a little vegetable oil.
4
Place pumpkin on a baking sheet and roast for 15 minutes or until tender.
5
Meanwhile, heat the 2 tablespoons of oil in a large stock pot, add the onion and garlic, cook for 3 minutes, stirring occasionally.
6
Add the white wine and mussels, cover and steam for 4 minutes or so until the mussels just begin to open.
7
Using a slotted spoon, remove only the mussels and allow them to cool.
8
Then add the stock to the soup pot along with the roasted pumpkin.
9
Bring to a boil, reduce the heat and simmer for 15 minutes.
10
Meanwhile, remove the mussels from their shells and reserve all the juices.
11
Using a hand held blender or transfer mixture to blender and then return to the stock pot, and puree the soup base.
12
Now add the cream, chives, mussels, and their juices to the puree.
13
Season to with salt and pepper and ladle into soup bowls.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 pound) pumpkin, seeds discarded, cut into into cubes, Vegetable oil, 2 tablespoons olive oil, 1 cup finely chopped onion, and more.

Yes, Pumpkin and Mussel Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin and Mussel Soup

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