Pumpkin Soup with Mussels

From GoonsWithSpoons
Revision as of 00:35, 7 October 2011 by Drimble Wedge (Talk | contribs)

Jump to: navigation, search

Submitted by eller

This is my entry for ICSA3: Featuring Squash, originally posted to http://www.gbsfood.com/icsa/viewtopic.php?t=29. (NB: link no longer works)

I am a big fan of sweet pumpkin soup as I don't care much for squash alone. I usually take the route of sweetening things up with maple syrup or caramelized onions but I thought that I'd try something more savoury this time instead and was impressed.

Ingredients

  • 1 1/2-2 small pumpkins (you'll want about 3 cups worth of usable substance)
  • 1-2 lbs mussels (1lb per person is the general rule)
  • 750ml dry white wine (I used Chablis, but if I do this again I'll use a dry table wine instead)
  • 1 cup water
  • 1 shallot
  • 6 tbsp. butter
  • 1 tbsp. curry powder (optional)
  • Salt & pepper
  • 2 tbsp. fresh parsley (optional garnish)

Method

Start by cleaning mussels in a sieve. Rinse and remove any 'beards' you see.