Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Emeril Lagasse

Pumpkin and Mussel Soup

Recipe courtesy Emeril Lagasse

  • Cook Time

    40 min

  • Level

    Easy

  • Yield

    8 servings

Close

Times:

Prep
30 min
Inactive Prep
--
Cook
40 min
Total:
1 hr 10 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 1 (2 pound) pumpkin, seeds discarded, cut into into cubes
  • Vegetable oil
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 cup white wine
  • 2 pounds mussels, scrubbed and debearded
  • 5 cups vegetable or chicken stock
  • 1 cup heavy cream
  • 1 tablespoon finely chopped fresh chives
  • Salt and pepper

Directions

Preheat oven to 375 degrees F.

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 minutes.

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

Advertisement
Advertisement