Soupe de Potiron aux Moules

Pumpkin and mussel soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Cooks in Normandy will sometimes vary their accustomed vegetable soups by adding mussels and leaving out the cabbage. Mussels go particularly well with pumpkin, which on its own is a favourite autumn soup far beyond the boundaries of Normandy. In its simplest form, pumpkin soup is just a purée let down with milk or milk and water and seasoned according to your taste - and age - with salt and pepper or with sugar. In this recipe, extra vegetables make a sturdier partnership with mussels.