Creamy Pumpkin and Mussel Soup Recipe

Staff Writer
Creamy Pumpkin and Mussel Soup Recipe
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.

Ready in
2 h
4
Servings
521
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 pounds mussels, cleaned and debearded
  • 4 ounces water
  • 3/4 tablespoons butter
  • 2 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.

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
9g
N/A
Saturated Fat
16g
81%
Cholesterol
159mg
53%
Protein
35g
69%
Carbs
30g
10%
Vitamin A
1233µg
100%
Vitamin B12
31µg
100%
Vitamin B6
0.4mg
18.6%
Vitamin C
42mg
69%
Vitamin D
0.5µg
0.1%
Vitamin E
4mg
21%
Vitamin K
16µg
20%
Calcium
168mg
17%
Fiber
2g
10%
Folate (food)
152µg
N/A
Folate equivalent (total)
152µg
38%
Iron
12mg
68%
Magnesium
124mg
31%
Monounsaturated
8g
N/A
Niacin (B3)
5mg
27%
Phosphorus
648mg
93%
Polyunsaturated
2g
N/A
Potassium
1661mg
47%
Riboflavin (B2)
0.8mg
48.8%
Sodium
1339mg
56%
Thiamin (B1)
0.5mg
36%
Zinc
5mg
33%