Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes - 1 hour | Serves: 3
Lunch » Soup » American

 Ingredients:

I am a big fan of sweet pumpkin soup as I don't care much for squash alone. I usually take the route of sweetening things up with maple syrup or carmelized onions but I thought that I'd try something more savoury this time instead and was impressed.

You'll need:

1 1/2-2 small pumpkins (you'll want about 3 cups worth of usable substance)
1-2 lbs mussels (1lb per person is the general rule)
750ml dry white wine (I used Chablis, but if I do this again I'll use a dry table wine instead)
1 cup water
1 shallot
6 tbsp. butter
1 tbsp. curry powder (optional)
Salt & pepper
2 tbsp. fresh parsley (optional garnish)

Start by cleaning mussels in a sieve. Rinse and remove any 'beards' you see.

 Step 1:

Cut your scallion up and sautee it in 2tbsp butter until golden and smelling all delicious.