Pumpkin and Mussel Soup

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Portions: 4


  • 750g Water
  • 30g Chicken Stock Paste
  • 50g Butter
  • 125g White Onions (cut into 10mm dice)
  • 500g Prepared Pumpkin (cut into 15mm dice)
  • 125g Cooked Mussel Meat
  • 125g Double Cream
  • 1g Salt
  • 1g Coarse Ground Peppercorns


  1. In the base of a heavy bottomed saucepan, add the butter and melt over a low heat.
  2. Add the onion, cover the pan and cook until the onion has softened, yet not coloured.
  3. Add the pumpkin and continue to cook over a low heat, covered for approximately 30 minutes, stirring occasionally.
  4. Add the water and chicken stock paste. Bring to the boil and simmer, partially covered, until the pumpkin is very soft.
  5. If necessary, add a little more water to lighten the body fo the soup. Taste and add more salt if required. Stick blend until the soup is smooth.
  6. Bring back to the boil and add the cooked mussel meat and cream.
  7. Heat through and add the coarse ground peppercorns.