Step 6:

Add your broth to the pumpkin, and cook over high heat for 20-30 minutes or until pumpkin is very soft and the broth is thicker. Reduce heat and taste the broth. Season to taste with salt and pepper and curry.
 

 Step 7:

Working in small batches, puree the soup with either an immersion blender or a food processor. A potato masher and some patience works as well if you don't have the right appliances.
  
 
 Step 8:

Return mussels to pot and cover, simmering over low heat until you're ready to serve. Garnish with fresh chopped parsley and serve with a dry white wine.