Pumpkin and Mussel Soup with Saffron

This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. Mussels are inexpensive and taste wonderful when paired with the pumpkin.

Serves 4

Ingredients
250ml white wine 1kg mussels -rinsed, de-bearded, discard any mussels that do not close tightly when tapped 50g butter 1 onion, roughly chopped 500g pumpkin, peeled, seeds removed, roughly chopped 2 garlic cloves, roughly chopped 2 sprigs fresh thyme, leaves only	500ml chicken stock 125ml double cream 2 x star anise 2 small pinches saffron – the deeper red the saffron is, the better the quality 1 lime, juice only sea salt and freshly ground black pepper Garnish Mussels in the shells 1 tbsp red-veined sorrel cress, chives or chopped herbs, to garnish Crushed pepita seeds

To cook the mussels: pour the wine, enough to cover the bottom by about 2 cm and bring to the boil. Tip the mussels in, all at once, and cook for 2 – 3 minutes until they start to open. Shake the pot vigorously to spread the heat and remove the mussels as they open.
Remove the mussel from the abductor muscle which attaches it to the shell. Refrigerate the mussels until you are ready to use them. Strain the mussel broth through a fine sieve into a clean pot. Set aside to cool.
To cook the pumpkin soup base: Add the butter and a splash of extra virgin olive oil to the casserole with the finely diced onions and sauté for 12- 15 minutes, then add the add the pumpkin and cook for a few more minutes.
Add the garlic, thyme, if using, the wine, the stock and the strained reserved mussel juices. Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 15 – 20 minutes, or until the pumpkin is tender.
While the soup cooks, remove the meat from the mussels. Discard the shells and any mussels that haven’t opened.
When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly.
Using a stick blender, process the soup to a fine purée. Warm through in a clean pot, season and add lime juice, if using, to taste.
Serve the soup in warmed bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream.