Mussel and pumpkin soup

•  1lb slice pumpkin,peeled,seeded & chopped
•  2 oz chopped shallot
•  white part of 1 medium leek, sliced
•  4 oz chopped carrot
•  5 oz peeled potato,diced
•  1½ oz unsalted butter
•  2 lb mussels, cleaned
•  6 fl oz dry cider or white wine
•  1 hot red chilli pepper
•  salt & pepper
•   6-7 oz creme fraiche

Bring cider or wine to the boil in a pan large enough to hold all the mussels.

Add  mussels, cover and shake over a high heat for a few minutes until all the mussels have opened.

Discard shells and put mussels in a fridge, covered.

Strain & reserve cooking liquid.

Sweat the vegetables gently in butter in a covered pan, shaking occasionally, for 5 minutes.

Add the reserved mussel liquor, the whole chilli,salt and 1¾ pts  water.

Simmer until the vegetables are tender.

Remove the chilli and liquidise the soup.

Return to pan. It should be about the consistency of double cream, so add alittle water if needed.

Check seasoning.

Just before serving bring the creme fraiche to the boil and add to the soup.

Add  the cooked mussels to heat through and serve with a dusting of cayenne pepper.
 

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