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Cream of pumpkin soup with shellfish


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Rate this recipe 4.2/5 (18 Votes)


  • For the soup:
  • 100g onion
  • 50g butter
  • 500g pumpkin
  • 300g pumpkin
  • 1 litre of chicken stock
  • 2 oranges
  • Salt
  • Espelette pepper
  • 1 pinch Curry
  • For the shellfish mousse:
  • 300g of cockles
  • 300g of mussels
  • 50ml of white wine
  • 20g butter
  • 2 sheets of gelatin
  • 3 sprigs parsley
  • Juice of ½ lemon
  • 50ml whipping cream
  • 1 pinch of dried seaweed and a pinch of chilli pepper


servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Budget Friendly


Step 1

For the pumpkin cream:
- Sweat the onions in butter for 5 minutes.
- Add the pumpkin and diced squash. Sweat for 20 minutes over low heat.
- Add the zest of a quarter of an orange and orange juice.
- Cook 20 minutes over low heat.
- Add the chicken stock.
- Season and add the spices. Bake 20 minutes.
- Blend and pour through a conical strainer.

Step 2

For the shellfish mousse:
- Put in a saucepan the washed shells, white wine, chopped parsley, a pinch of algae and butter.
- Cook over high heat with a lid until the shells open. Remove from the heat to stop the cooking.
- Get the juices. Pour through a conical strainer and add the soaked gelatine sheets, lemon juice and cream. Adjust seasoning, adding a pinch of Espelette pepper. Put into a cream whipper and add two gas cartridges. Reserve in a water bath.
- Shell the shellfish and set aside for the pumpkin cream.

Step 3

Place the shells in the bottom of soup plates. Pour the hot soup on the shellfish and add the mousse on the soup. Sprinkle with Espelette pepper.

Step 4


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