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Mussel, Pumpkin and Saffron Soup

A smooth, luxurious wintry soup featuring mussels and pumpkin, blended to a fine purée and finished with saffron and cream.

SeafoodGluten FreeMusselsWinterPumpkin
Estimated Nutrition
Calories
404.6
kcal / serving
1618.4 kcal total
Carbs
20.6g
per serving
82.5 g total
Fat
27.1g
per serving
108.4 g total
Protein
19.6g
per serving
78.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
Divided use
125
ml
Double Cream
Divided use
Fruits
1
piece
Lime
Juice only
Liquids
250
ml
White Wine
Divided use
400
ml
Vegetable Stock
NutsSeeds
2
piece
Garlic
cloves, roughly chopped
2
sprig
Thyme
Fresh leaves only
2
piece
Star Anise
Whole
1
pinch
Saffron
Small pinch
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tbsp
Sorrel Cress
Or chopped fresh herbs to garnish
Seafood
500
g
Mussels
Rinsed, de-bearded, tightly closed
Vegetables
1
piece
Onion
Roughly chopped, divided use
500
g
Pumpkin
Peeled, seeds removed, roughly chopped

Method

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