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Roasted Pumpkin And Smoked Mussel Soup

Southern.Crockpot's picture
Ingredients
  Pumpkin/Firm fleshed squash 1 Pound
  Freshly ground black pepper To Taste
  Olive oil 3 Tablespoon
  Leek 1 , finely sliced
  Celery stick 2 , trimmed and sliced
  Celery sticks 2 , trimmed and sliced
  Carrot 1 , sliced
  Ground coriander 2 Teaspoon
  Fresh thyme sprigs 4
  Fresh thyme sprig 4
  Bay leaf 1
  Vegetable stock 1 3⁄4 Pint, well flavored
  Milk 1 Pint
  Smoked mussels 6 Ounce
  Salt To Taste
  Parsley sprigs 4 , freshly chopped
  Fresh chopped parsley 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 425°F.

MAKING
2. Slice the pumpkin 6 (2 inches thick) wedges and arrange in a roasting pan.
3. Sprinkle salt and pepper and drizzle with olive oil.
4. Roast in preheated oven for about 30 minutes, until pumpkin is soft.
5. Scoop the pumpkin flesh into a bowl and keep aside.
6. Take a large saucepan and heat 2 tablespoons of olive oil in it.
7. Add the remaining vegetables and sauté them until they are soft.
8. Add the powdered coriander and sauté another minute until the spice releases its flavor.
9. Tip in the pumpkin flesh along with herbs and stock. Give a good stir.
10. When stock comes to a boil, cover the pan and simmer for 35 to 40 minutes.
11. Pour the contents of the pan onto a liquidizer or food processor and blend into a smooth puree.

FINALIZING
12. Return soup to a clean saucepan and stir in the milk.
13. Place on gentle heat and simmer.
14. Just before serving, add smoked mussels and season to taste.
15. Heat through for 2 minutes.

SERVING
16. Ladle hot soup into warm soup dishes.
17. Garnish with chopped parsley and serve with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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