Roasted pumpkin soup
American Mussel Soup Vegetarian

Roasted Pumpkin Soup Topped with Fried Mussels

Roasted pumpkin soup It’s Halloween and I made Roasted pumpkin soup, gave it a halloween touch with caramelized cobweb…

Yesterday, I had a shopping spree at the Farmers fresh market and came back home with lots of fresh vegetables and fruits. I was excited about the cute little pumpkin I had bought and wanted to make something with it right away. Too many ideas rushed through my mind from baking to sautéing and finally I had to fall for the soup idea. Any day, any time I can have soup, in fact soup has always been my great companion.

I topped the pumpkin soup with fried mussels, made a cobweb out of caramelized sugar and placed a fried mussel over it which looked like a bug, at least to me 😛

Have a Creepy Halloween!

Roasted Pumpkin Soup Topped with Fried Mussel

Roasted pumpkin soup


  • Pumpkin, small-1
  • Ground Pepper- 1 1/2 tsp
  • Heavy Cream (optional)- 1/2 cup
  • Olive oil- 2 tbsp

To make Homemade Vegetable Broth:

  • Carrot, cubed- 1
  • Celery, diced-2 stalks
  • Onion, diced-1
  • Thyme- 1 sprig
  • Rosemary- 1 sprig
  • Basil, dried- 1 1/2 tsp
  • Water- 3 cups
  • Salt- as per your needs


  • Preheat the oven to 425 F.
  • Here is the cute little pumpkin:
  • Cut the pumpkin along with the skin to medium sized chunks, drizzle with olive oil and line them on a baking sheet.
  • Roast the pumpkin in the oven for 20 minutes or until it gets tender and slightly golden brown.
  • Take out the roasted pumpkin chunks from the oven and let it cool down.
  • Peel off the skin from the chunks and keep aside.

roasted pumpkin

  • Heat a dutch oven or wide non-stick cooking pan, add the carrot, onion, celery, thyme, rosemary, dried basil leaves along with water, let it cook covered for 20 minutes until the veggies turn tender.
  • After 20 minutes, add the roasted pumpkin into the vegetable broth along with the other veggies.
  • Let it come to a boil.
  • Remove the thyme and rosemary stems from the veggie broth.
  • Puree the roasted pumpkin along with the veggies in batches in a blender.
  • Pour the pureed pumpkin soup back into the dutch oven or pan and simmer on low heat.
  • Add the ground pepper and combine well.
  • Add the heavy cream, simmer for a minute and remove from the stove.

Roasted pumpkin soup

  • Serve the soup in a soup bowl.

Making Fried Mussels:



  • Mussels, cleaned- 12 no’s
  • Ground pepper- 1/2 tsp
  • Chili powder- 1/2 tsp
  • Turmeric powder- 2 pinches
  • Salt- to taste
  • Oil- enough to deep fry

Check this out: Mussel Fry

Making caramelized cobweb:


  • Sugar- 1 1/2 tbsp
  • Water- 1/2 cup sugar
  • Parchment paper greased with butter- 2 sheets


  • Grease the parchment paper with butter and keep aside.
  • Place a small non-stick pan over medium heat.
  • Add the sugar and water, keep stirring until the sugar melts in the water and the syrup turns clear.
  • Stop stirring, continue to cook until the syrup turns brown and has the constituency of honey.
  • Place the pan into a ice-water bath to stop the cooking.
  • Immediately, using a spoon drizzle the caramelized sugar syrup on to the parchment paper creating the shape of a cobweb.
  • If the syrup is too watery, let it cool down to have the right consistency.
  • Alternatively, if the syrup is too thick, heat the syrup for few minutes and it will loosen up.
  • Let the cobweb on the parchment paper stand for a while until it sets.
  • Gently, remove the caramelized cobweb from the paper, making sure not to break it.
  • It may take a couple of attempts to get the cobweb shape. I know mine is not that perfect, anyway it worked.


  • Serve the roasted pumpkin soup in a soup bowl.
  • Top the soup with 4 to 5 fried mussels.
  • On the side you could place the caramelized cobweb on top of few button mushrooms and place a fried mussel over the cobweb, so that it looks like a bug.


If you are a vegetarian, ignore the mussels and you have the perfect veggie soup which will refresh and soothe you.


Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...