Mussel and Pumpkin Soup
6 tbsp. butter (divided use)
1 shallot, chopped
1 lb. mussels, cleaned
3 cups Chablis or other dry white wine
3-4 lbs. pumpkin, diced (cheese pumpkins are the best)
salt and pepper to to taste
3 tbsp. chopped parsley
Melt 2 tbsp. butter in a medium pot
over medium heat. Add shallots and cook until soft. Add mussels,
wine and one cup of water, increase heat to medium high and cook, stirring often
until the mussels open, about 5 minutes. Strain the broth and reserve.
Remove the mussels from the shells, throwing out any that don't open.
Melt 4 tbsp. butter in the same pot over medium heat. Add the pumpkin and
cook, stirring frequently, until soft and lightly browned. Add the
reserved broth and simmer until the pumpkin is very soft and the broth thickens
a little.
Working in batches, puree the soup in the blender until smooth. Return to
the pot and warm over medium low heat. Add the mussels and season with
salt and pepper to taste.
Serve warm, garnished with chopped parsley.
