Difference between revisions of "Pumpkin Soup with Mussels"
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Submitted by [[:Category:eller's Recipes|eller]] | Submitted by [[:Category:eller's Recipes|eller]] | ||
| − | [[Category:Soup]][[Category: | + | [[Category:Soup]][[Category:Iron Chef SA 014:Pumpkin]][[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) | 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) | ||
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Start by cleaning mussels in a sieve. Rinse and remove any 'beards' you see. | Start by cleaning mussels in a sieve. Rinse and remove any 'beards' you see. | ||
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| + | [[image:Pumpmuss1.jpg]] | ||
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| + | Cut your scallion up and sautee it in 2tbsp butter until golden and smelling all delicious. | ||
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| + | [[image:Pumpmuss2.jpg]] | ||
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| + | Add wine and water to scallions, then throw in your mussels. | ||
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| + | [[image:Pumpmuss3.jpg]] | ||
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| + | Cook over medium to high heat until the mussels open up. Remove from heat and strain mussels, reserving your broth. Don't worry if your broth tastes too much like wine at this point. It'll mellow out while your soup cooks. | ||
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| + | [[image:Pumpmuss4.jpg]] | ||
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| + | Cut pumpkin apart, removing the fruit from the rind. Reserve the seeds if you'd like to roast them later. | ||
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| + | In the same pot you cooked your mussels in, add 2tbsp butter and then your pumpkin chunks. Cook over medium heat until pumpkin is soft and slightly browned. Add remaining butter. | ||
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| + | [[image:Pumpmuss5.jpg]] | ||
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| + | [[image:Pumpmuss6.jpg]] | ||
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| + | While your pumpkin is cooking, separate mussels from shells, discarding any mussels that are not open. Refridgerate the little guys as you don't need them just yet. | ||
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| + | Add your broth to the pumpkin, and cook over high heat for 20-30mins or until pumpkin is very soft and broth is thicker. Reduce heat and taste broth. Season to taste with salt and pepper and curry. | ||
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| + | [[image:Pumpmuss7.jpg]] | ||
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| + | Working in small batches, puree soup with either an immersion blender or a food processor. A potato masher and some patience works as well if you don't have the right appliances. | ||
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| + | [[image:Pumpmuss8.jpg]] | ||
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| + | Return mussels to pot and cover, simmering over low heat until you're ready to serve. Garnish with fresh chopped parsley and serve with a dry white wine. | ||
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| + | [[image:Pumpmuss9.jpg]] | ||
Latest revision as of 05:44, 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[edit]
- 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[edit]
Start by cleaning mussels in a sieve. Rinse and remove any 'beards' you see.
Cut your scallion up and sautee it in 2tbsp butter until golden and smelling all delicious.
Add wine and water to scallions, then throw in your mussels.
Cook over medium to high heat until the mussels open up. Remove from heat and strain mussels, reserving your broth. Don't worry if your broth tastes too much like wine at this point. It'll mellow out while your soup cooks.
Cut pumpkin apart, removing the fruit from the rind. Reserve the seeds if you'd like to roast them later.
In the same pot you cooked your mussels in, add 2tbsp butter and then your pumpkin chunks. Cook over medium heat until pumpkin is soft and slightly browned. Add remaining butter.
While your pumpkin is cooking, separate mussels from shells, discarding any mussels that are not open. Refridgerate the little guys as you don't need them just yet.
Add your broth to the pumpkin, and cook over high heat for 20-30mins or until pumpkin is very soft and broth is thicker. Reduce heat and taste broth. Season to taste with salt and pepper and curry.
Working in small batches, puree soup with either an immersion blender or a food processor. A potato masher and some patience works as well if you don't have the right appliances.
Return mussels to pot and cover, simmering over low heat until you're ready to serve. Garnish with fresh chopped parsley and serve with a dry white wine.
