Creamy Pumpkin Soup with Mussels

Cut the tops off the pumpkins. Hollow out the pumpkins carefully without damaging the shell. Remove the seeds and chop the pumpkin flesh into cubes. Place the hollowed-out pumpkins in the oven at 80°C (approximately 175°F) to keep warm.

Peel the potatoes and dice. Peel the onion and garlic, chop, sauté in hot butter until glassy, then pour in the pumpkin cubes and sauté briefly. Add the broth and the potatoes to the pot and simmer for 25-30 minutes, stirring occasionally.

Rinse the mussels thoroughly and remove the beard. Throw away any opened shell. Bring 100 ml (approximately 1/2 cup) of water to a boil with the wine. Add the mussels, cover and steam for about 6 minutes, until the shells are open. Drain, discard any shells that are still closed and remove all the mussels from their shells.

Puree the soup. Add the cream until the soup reaches the desired consistency; keep warm or even let simmer a little. Add the mussels and season with salt, pepper and nutmeg.