Mussels and pumpkin soup

4 servings

45 minutes

This refined European soup combines the delicate sweetness of pumpkin with the rich flavor of sea mussels, creating a harmonious duet of tastes. Its roots can be traced back to Mediterranean cuisine, where seafood is often paired with seasonal vegetables. The velvety texture of pumpkin puree is smoothly complemented by the aromatic broth of mussels, while white wine adds a slight acidity and depth of flavor. The dish is characterized by its special elegance, making it perfect for a romantic dinner or a family gathering. Served hot and garnished with fresh parsley for added freshness and brightness. The mussel and pumpkin soup is not only delicious but also healthy, rich in vitamins and sea minerals, making it an ideal choice for those who appreciate exquisite and nutritious cuisine.

Energy value per serving

• Calories: 617.4
• Proteins: 21.9g
• Fats: 33.9g
• Carbohydrates: 60.5g

Ingredients

• Butter: 6 tbsp
• Shallots: 1 pc
• Mussels: 500 g
• Dry white wine: 2 glass
• Pumpkin: 3 kg
• Salt: to taste
• Ground black pepper: to taste
• Parsley: 3 stem

Cooking steps

1. Melt 2 tablespoons of butter in a pan over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add cleaned mussels, wine, and 1 cup of water. Increase the heat and cook, stirring until the liquid boils. Strain the broth and set aside the mussels and broth separately.

   Required ingredients:

   • Butter: 6 tablespoons
   • Shallots: 1 piece
   • Mussels: 500 g
   • Dry white wine: 2 glasss

2. Peel the pumpkin, remove the seeds, and cut into cubes.

   Required ingredients:

   • Pumpkin: 3 kg

3. Melt the remaining butter in a pot over medium heat. Add the pumpkin and cook, stirring, until soft and slightly golden, about 15 minutes. Add the mussel broth and simmer until the pumpkin is very soft and the broth has reduced slightly, about 10 minutes.

   Required ingredients:

   • Butter: 6 tablespoons
   • Pumpkin: 3 kg
   • Mussels: 500 g

4. Use a slotted spoon to scoop out the pumpkin and place it in a blender, add some broth, and blend into a puree (add broth gradually to achieve the desired consistency).

   Required ingredients:

   • Pumpkin: 3 kg

5. Return the puree to the pot over medium heat, add the mussels, season with salt and pepper to taste, and heat (do not boil). Serve in a warm plate garnished with parsley.

   Required ingredients:

   • Mussels: 500 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Parsley: 3 stems