Difficulty: Easy
Peel the pumpkin, remove the skin, seeds, and fibers, then cut the flesh into large cubes.
Peel the potatoes and cut them into cubes.
Peel and finely chop the onions.
Melt the butter in a large casserole dish over low heat. Add the pumpkin, potatoes, and onions. Pour in the milk and 50 cl of water, then season with salt, pepper, and sugar. Stir well and simmer for 30 minutes. Blend into a smooth velouté and keep warm in the casserole.
Scrape and thoroughly wash the mussels. Place them in a saucepan with the white wine and bouquet garni. Cover and cook, stirring occasionally, until the mussels open. Let cool, then shell them, reserving a few in half-shells for garnish.
Ten minutes before serving, reheat the velouté and stir in the heavy cream. Add the shelled mussels, transfer to a soup tureen, and garnish with reserved half-shell mussels and fresh chervil.
Alternatively, serve the soup directly in the pumpkin shell for a stunning presentation.
