American clam soup

Ingredients for 6 servings:

• 500 g pumpkin(s) (garden pumpkin)
• 1 liter vegetable broth
• 100 g bacon
• 400 ml milk
• 400 g mussel(s), frozen, weighed without shell
• 1 bunch of spring onions
• some cranberries, dried or another tart fruit
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

low-carb suitable

Peel and deseed the pumpkin, and cut into bite-sized pieces. Finely chop the bacon and fry it in a saucepan. Finely dice the spring onion and slice the green part, then sauté in the bacon fat until translucent. Add the milk, cream, and broth and reduce slightly. Add the pumpkin and cook until soft. Just before the end of the cooking time, add the mussels and heat through. Season with salt and pepper and garnish with the parsley and berries. Let the soup simmer for about 5 minutes with all the ingredients.