Creamy Pumpkin and Mussel Soup Recipe

Creamy Pumpkin and Mussel Soup Recipe
Staff Writer
Creamy Pumpkin and Mussel Soup
Guy Savoy
Creamy Pumpkin and Mussel Soup

Who says the French don’t celebrate Thanksgiving? If they live stateside, chances are you’ll find a turkey as the centerpiece of the table come Thanksgiving Day. You might also find a version of this fanciful and playful soup, which takes an iconic ingredient — pumpkin — and gives it some French flair. If you’re using fresh pumpkin, save the shell for serving the soup.

4
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4  pounds  mussels, cleaned and debearded
  • 4  ounces  water
  • 3/4  tablespoons  butter
  • 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  sprigs  chervil, for presentation

Directions

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.

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.

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.

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.

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.

Nutritional Facts

Total Fat
11g
16%
Sugar
22g
24%
Saturated Fat
5g
21%
Cholesterol
31mg
10%
Carbohydrate, by difference
73g
56%
Protein
4g
9%
Vitamin A, RAE
223µg
32%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
94mg
9%
Choline, total
19mg
4%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
27µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
113mg
16%
Selenium, Se
5µg
9%
Sodium, Na
81mg
5%
Vitamin D (D2 + D3)
1µg
7%
Water
444g
16%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

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