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.