Pumpkin And Mussel Soup

Recipe Ingredients

1		Pumpkin - (2 lbs) - seeds discarded,
		Cut into into cubes
		Vegetable oil
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped onion
1 teaspoon	5ml	Minced garlic
1 cup	237ml	White wine
2 lbs	908g / 32oz	Mussels - scrubbed, debearded
5 cups	1185ml	Vegetable or chicken stock
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Finely-chopped fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375 degrees.

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 a blender and then return to the stock pot, puree the soup base. Now add the cream, chives, mussels, and their juices to the puree. Season to taste with salt and pepper and ladle into soup bowls.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2238 broadcast 10-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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