John Myers
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Pumpkin Seafood Soup
The perfect pumpkin seafood soup recipe with a picture and simple step-by-step instructions.
Seafood :
- 1 kg Fresh mussels
- 1 tbsp Butter
- 2 Pc. Diced shallot
- 1 Pc. Garlic clove chopped
- 2 dl White wine dry
- 16 Pc. Black tiger prawns, peeled
The soup :
- 800 g Pumpkin Muscat
- 3 tbsp Extra virgin olive oil
- 2 Pc. Roughly chopped onions
- 5 Pc. Garlic clove peeled and bumped
- 2 Pc. Sliced carrots
- 120 g Celery bulbs roughly diced
- 1 Pc. Leek halved lengthways and cut
- 1 Pc. Celery stalk with green
- 1 Pc. Ginger approx. 4 cm
- 1 liter Instant vegetable bouillon
- 2 Pc. Floury potatoes in cubes
- Thyme, oregano, parsley
- Bay leaves, cloves
- Freshly grated nutmeg
Prepare, cook seafood:
- Water the mussels, wash the parsley, shake dry, pluck, chop the leaves, save the stems. Heat the butter in a wide saucepan or pan and stir-fry the shallot and garlic. Add the mussels, deglaze with white wine, add salt, pepper and half of the chopped parsley. Cover and cook for about 15 minutes, shake through a pot. Drain the mussels, remove the meat from the shell, keep warm. Pass the liquid through a straining cloth and bring to the boil again. Add the shrimps, pull them back from the plate, let them steep for 2-3 minutes, remove them, keep warm with the mussels. Keep the stock.
Prepare soup:
- Peel the pumpkin, cut into cubes, wash the potatoes, peel and set aside. Peel the ginger, cut into slices. Chop the parsley stalks, wash the herbs and shake dry.
Cook a soup :
- Heat oil in a soup pot, sweat onions and garlic in it. Add vegetables and potatoes and sweat with seafood stock and stock. Add all spices except parsley and cook for 30 minutes. Purée finely with the hand blender or mixer.
Serving:
- Place the mussels and prawns in preheated soup plates or bowls, pour the soup over them, sprinkle the rest of the parsley on top. With toasted baguette slices.
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