 Recipe by Executive Chef Bruce Knapik Recipes: Now that the weather has turned crisp and the leaves have begun to change to rich reds, oranges and yellows, it's the perfect time to create comfort food for you and yours. The executive chef at JW Marriott in Las Vegas offers this seasonal soup that is big on flavor and surprisingly simple to make.
Curried Mussels & Pumpkin Soup
1 lb. Mussels
1 Shallot
3 Cups White Wine
6 Tbsp Butter
2 Cloves Chopped Garlic
1 Medium Onion, quartered
2 Stalks Celery, chopped
3 lg Carrots, peeled and chopped
2 Tbsp Olive Oil
1 ¾ lb. Pumpkin, peeled, seeded and chopped
3 Cups Chicken stock
1 Bay Leaf
2 tsp Curry powder
1 tsp Turmeric
Pinch of Cayenne pepper
1 ½ tsp salt
Fresh ground pepper to taste
Sautee the shallots in a medium size pot in olive oil over medium heat until soft. Add mussels, white wine and increase the heat. Stir often until all the mussels are cooked through. Strain and reserve the broth.
Saute garlic, onions, celery, carrots, and pumpkin in butter over medium heat until soft. Add curry powder, turmeric, bay leaf and cayenne pepper. Add chicken stock and bring to a simmer. Cook until vegetables are tender. In a blender, in small batches, blend the soup until smooth and place in a medium sized clean pot. Bring to a simmer and add the mussel broth. Adjust seasoning with salt and pepper and then add the mussels. Serve with crispy bread.
For LxM Kimberley McGee
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