Pumpkin & Mussel Soup

A light, creamy soup which would work equally well for a dinner party or as a tasty lunch on Saturday. The 'secret' ingredient is mild curry powder - use just the merest pinch and have your guests wondering just what that flavour is. Mild curry is essential as I find I use a slightly larger pinch of cayenne to give it a bit of a kick. This will easily serve 4 as a main course or 8 as a starter.

Category:  Starters & Salads  - 
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Ingredients

For 4 Serving(s)

Recipe

  • 1 kg mussels
  • glass of dry white wine
  • 2 tbs olive oil
  • 1 large onion, roughly chopped
  • 750 g pumpkin, roughly chunked
  • 250 ml cream
  • pinch mild curry powder
  • pinch cayenne pepper

Pumpkin & Mussel Soup Directions

  1. Rinse the mussels, getting rid of barnicles, beards and any which are cracked or won't open. Rinse again under cold running water. If I had the time, I would leave them for a while soaking in cold water just to make sure all the grit was gone. Pour the wine into a saucepan and bring to the boil. Add the mussels and re-heat to boiling. Cover with a tightly fitting lid and cook for about 4 minutes until the shells have opened. Drain the mussels through a colander, keeping the cooking liquor.
  2. Strain the cooking liquor through a fine sieve. Leave the mussels to one side to cool.
  3. Heat the oil in a saucepan, add the onions and cook for a couple of minutes, add the chunks of pumpkin and cook for about 5 minutes until everything has begun to soften. Add the strained mussel liquor and bring to the boil; cover the pan with a tight fitting lid and turn the temperature right down to a low heat. Cook for 20-30 minutes until the pumkin is cooked and soft. Cool.
  4. Whilst the pumpkin is cooking, shell the mussels, throwing away any which didn't open. Either place the mussels in the bottom of 4 soup bowls or, if preparing ahead of time, cover and pop into the fridge until required. Add the cream to the cooked pumpkin mixture and tip into a liquidiser. Process until smooth. Add the merest pinch of curry powder & cayenne to taste. Re-heat and add the mussels to the pan just to warm through before serving. Garnish with a sprig of fresh herbs.
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