BBC Food - Recipes - Mussel, pumpkin and saffron soup

Name: BBC Food - Recipes - Mussel, pumpkin and saffron soup
Ingredients: 50g/1¾oz butter; 1 onion , roughly chopped; 250ml/9fl oz white wine; 500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped); 500g/1lb 2oz pumpkin , peeled, seeds removed, roughly chopped; 2 garlic cloves, roughly chopped; 2 sprigs fresh thyme , leaves only; 400ml/14fl oz vegetable stock; 125ml/4½fl oz double cream; 2 star anise; small pinch saffron; 1 lime , juice only; salt; freshly ground black pepper; 1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional)

git.macropus.org

This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. For this recipe you will need a food processor or a stick blender.

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Food processor
Immersion blender
Baking dish
Saucepan
Colander
Chef's knife
Cutting board
Stove
Serving bowl

Ingredients

50g/1¾oz butter
1 onion , roughly chopped
250ml/9fl oz white wine
500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped)
500g/1lb 2oz pumpkin , peeled, seeds removed, roughly chopped
2 garlic cloves, roughly chopped
2 sprigs fresh thyme , leaves only
400ml/14fl oz vegetable stock
125ml/4½fl oz double cream
2 star anise
small pinch saffron
1 lime , juice only
salt
freshly ground black pepper
1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional)