Pumpkin soup with mussels
Description
The soup is simple and quick to prepare. The most important thing is to choose a flavorful, aromatic pumpkin—then a fantastic result is guaranteed. We'll dilute the cooked pumpkin with broth and cream. You can use any spices; I suggest dried garlic and Italian herbs. The mussels will simply be boiled and added directly to the soup. Serve with croutons if desired. It's very delicious—be sure to try it. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Peel the pumpkin, rinse it, dry it, and cut it into small cubes.
- 3
Step 3
Peel the onion and carrot, rinse them. Cut the vegetables into small pieces.
- 4
Step 4
Heat a frying pan and grease it with vegetable oil, add the vegetables and fry for 4-5 minutes over low heat. Then cover the pan with a lid and simmer until the pumpkin is cooked—about 10 minutes. If desired, the pumpkin can be baked in the oven.
- 5
Step 5
Boil mussels for 3-4 minutes and cool.
- 6
Step 6
Transfer the cooked vegetables to the blender jar, add the hot broth.
- 7
Step 7
Blend the pumpkin until smooth, until it reaches a puree-like consistency.
- 8
Step 8
Pour the soup into a saucepan, add the cream.
- 9
Step 9
Add all the spices to taste, bring to a boil and turn off the heat. When serving, add mussels to the plate.
- 10
Step 10
Pour onto plates and serve.