Difference between revisions of "Pumpkin Soup with Mussels"
Jump to navigation
Jump to search
(New page: http://stopfuckingposting.com/www.gbsfood.com/1696980/ Category:Recipes_Still_Needed_From_GBSFoods) |
|||
| Line 1: | Line 1: | ||
| − | + | __FORCETOC__ | |
| + | Submitted by [[:Category:eller's Recipes|eller]] | ||
| + | [[Category:Soup]][[Category:ICSA]][[Category:Pumpkin]][[Category:Seafood]][[Category:Mussels]][[Category:Squash]] | ||
| − | + | 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. | ||
Revision as of 05:35, 7 October 2011
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.
Contents
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.
