Fresh pumpkin soup with misty mussels

A delicious appetizer or main course to spoil friends and guests. With different types of bread.


  1. Peel a pumpkin, grate and cut into small pieces.
  2. Wash and clean mussels.
  3. Fry the onions and garlic in a little olive oil until soft.
  4. Stir in ginger and harissa.
  5. Add pumpkin, celery root, parsley root, potato and juice. Cook for 20 minutes until the vegetables are soft.
  6. Finely puree the soup with a hand blender or blender.
  7. Place the mussels in a saucepan with a little water and bring to a boil until the mussels open. Dispose of unopened mussels.
  8. Strain the mussel stock and mix into the pumpkin soup. If anything else is necessary then add even more liquid.
  9. Bring the soup to the boil again and season with lime juice, salt and pepper.
  10. Serve with chopped parsley.
Fresh pumpkin soup with misty mussels
Fresh pumpkin soup with misty mussels


  • 1 kg pumpkin meat
  • 1 kg mussels
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1 olive oil
  • 1⁄2 tsp Harissa
  • 1 tbsp grated ginger
  • 100 g diced celery root, diced
  • 1 small diced parsley root
  • 1 diced sweet potato
  • 1 liter of vegetable juice
  • 1 juice of the lime
  • Salt and pepper
  • fresh chopped parsley