Ingredients

• 50g/1¾oz butter
• 1 onion
• roughly chopped
• 250ml/9fl oz white wine
• 500g/1lb 2oz mussels (rinsed
• de-bearded
• discard any mussels that do not close tightly when tapped)
• 500g/1lb 2oz pumpkin
• peeled
• seeds removed
• roughly chopped
• 2 garlic cloves
• roughly chopped
• 2 sprigs fresh thyme
• leaves only
• 400ml/14fl oz vegetable stock
• 125ml/4½fl oz double cream
• 2 star anise
• small pinch saffron
• 1 lime
• juice only
• salt and freshly ground black pepper
• 1 tbsp red-veined sorrel cress or chopped fresh herbs
• to garnish (optional)

Directions

• Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming
• add half of the onion and fry for 2-3 minutes
• until softened.
• Pour in half of the wine and bring to the boil. Add the mussels
• cover the casserole with the lid
• then simmer for 2-3 minutes
• or until the mussels have opened.
• Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool.
• Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes
• or until softened
• then add the add the pumpkin and fry for a few more minutes.
• Add the garlic
• thyme
• the remaining wine
• the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream
• the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering
• then simmer for 6-8 minutes
• or until the pumpkin is tender.
• While the soup cooks
• pick the meat from the mussels. Discard the shells and any mussels that haven’t opened.
• When the pumpkin is tender
• remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly.
• Blend the soup
• in batches
• in a food processor
• to a fine purée. Warm through in a clean saucepan if necessary. Season
• to taste
• with the lime juice and salt and freshly ground black pepper.
• Serve the soup in bowls
• scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress
• if using.