Pumpkin and Mussel Soup

Pumpkin and Mussel Soup
  • 6 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 2

    small leek sliced thin

  • 1/2 cup
    (125 mL)

    diced parsnip

  • 1/2 cup
    (125 mL)

    diced carrots

  • 5 cups
    (1 1/4 L)

    reconstituted chicken broth

  • 2 1/2 cups
    (625 mL)

    steamed and mashed pumpkin

  • 1 tsp.
    (5 mL)

    dried thyme

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    2% milk

  • 24

    steamed and shucked mussels


In a large saucepan, using butter and oil, brown the leek, the parsnip and the carrots on low heat, for approximately 10 minutes.

Add the other ingredients, except for the milk and mussels, and bring to a boil.

Lower the heat, cover and simmer for approximately 10 minutes.

Purée the soup using a blender and put it back in the saucepan.

Add the milk and heat the bisque (do not bring to a boil).

Before serving, add 4 to 6 cooked mussels per plate and garnish with chive.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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