• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pumpkin and Mussel Soup

  • Recipe Submitted by on

Category: Shellfish, Seafood

 Ingredients List

  • 1 Pumpkin - (2 lbs); seeds
  • -discarded, cut into into
  • -cubes
  • Vegetable oil
  • 2 tb Olive oil
  • 1 c Finely-chopped onion
  • 1 ts Minced garlic
  • 1 c White wine
  • 2 lb Mussels; scrubbed, debearded
  • 5 c Vegetable or chicken stock
  • 1 c Heavy cream
  • 1 tb Finely-chopped fresh chives
  • Salt; to taste
  • Freshly-ground black pepper;
  • -to taste


Preheat oven to 375 degrees.

First cook your pumpkin. In a bowl gently toss together the pumpkin cubes
and a little vegetable oil. Place pumpkin on a baking sheet and roast for
15 minutes or until tender.

Meanwhile, heat the 2 tablespoons of oil in a large stock pot, add the
onion and garlic, cook for 3 minutes, stirring occasionally. Add the white
wine and mussels, cover and steam for 4 minutes or so until the mussels
just begin to open. Using a slotted spoon, remove only the mussels and
allow them to cool. Then add the stock to the soup pot along with the
roasted pumpkin. Bring to a boil, reduce the heat and simmer for 15

Meanwhile, remove the mussels from their shells and reserve all the juices.
Using a hand held blender, or transfer mixture to a blender and then return
to the stock pot, puree the soup base. Now add the cream, chives, mussels,
and their juices to the puree. Season to taste with salt and pepper and
ladle into soup bowls.

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