{"id":5836,"date":"2010-10-25T19:02:10","date_gmt":"2010-10-26T00:02:10","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=5836"},"modified":"2015-02-10T16:46:18","modified_gmt":"2015-02-10T21:46:18","slug":"roasted-pumpkin-soup-topped-with-fried-mussels","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/roasted-pumpkin-soup-topped-with-fried-mussels\/","title":{"rendered":"Roasted Pumpkin Soup Topped with Fried Mussels"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-good.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5875\" title=\"Roasted pumpkin soup \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-good.jpg\" alt=\"Roasted pumpkin soup \" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-good.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-good-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-good-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a>It&#8217;s Halloween and I made Roasted pumpkin soup, gave it a halloween touch with caramelized cobweb&#8230;<\/p>\n<p style=\"text-align: left;\">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 saut\u00e9ing 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.<\/p>\n<p style=\"text-align: left;\">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 \ud83d\ude1b<\/p>\n<p style=\"text-align: left;\"><strong>Have a Creepy Halloween!<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: left;\"><strong>Roasted Pumpkin Soup Topped with Fried Mussel<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-topped-with-fried-mussels-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5862\" title=\"Roasted pumpkin soup\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-topped-with-fried-mussels-2.jpg\" alt=\"Roasted pumpkin soup\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-topped-with-fried-mussels-2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-topped-with-fried-mussels-2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/roasted-pumpkin-soup-topped-with-fried-mussels-2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Pumpkin, small-1<\/li>\n<li>Ground Pepper- 1 1\/2 tsp<\/li>\n<li>Heavy Cream (optional)- 1\/2 cup<\/li>\n<li>Olive oil- 2 tbsp<\/li>\n<\/ul>\n<p><strong>To make Homemade Vegetable Broth:<\/strong><\/p>\n<ul>\n<li>Carrot, cubed- 1<\/li>\n<li>Celery, diced-2 stalks<\/li>\n<li>Onion, diced-1<\/li>\n<li>Thyme- 1 sprig<\/li>\n<li>Rosemary- 1 sprig<\/li>\n<li>Basil, dried- 1 1\/2 tsp<\/li>\n<li>Water- 3 cups<\/li>\n<li>Salt- as per your needs<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 425 F.<\/li>\n<li>Here is the cute little pumpkin:<\/li>\n<\/ul>\n<ul>\n<li>Cut the pumpkin along with the skin to medium sized chunks, drizzle with olive oil and line them on a baking sheet.<\/li>\n<li>Roast the pumpkin in the oven for 20 minutes or until it gets tender and slightly golden brown.<\/li>\n<\/ul>\n<ul>\n<li>Take out the roasted pumpkin chunks from the oven and let it cool down.<\/li>\n<li>Peel off the skin from the chunks and keep aside.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/baked-pumpkin-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5864\" title=\"Roasted pumpkin\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/baked-pumpkin-2.jpg\" alt=\"roasted pumpkin\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/baked-pumpkin-2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/baked-pumpkin-2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/baked-pumpkin-2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>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.<\/li>\n<\/ul>\n<ul>\n<li>After 20 minutes, add the roasted pumpkin into the vegetable broth along with the other veggies.<\/li>\n<\/ul>\n<ul>\n<li>Let it come to a boil.<\/li>\n<li>Remove the thyme and rosemary stems from the veggie broth.<\/li>\n<li>Puree the roasted pumpkin along with the veggies in batches in a blender.<\/li>\n<li>Pour the pureed pumpkin soup back into the dutch oven or pan and simmer on low heat.<\/li>\n<li>Add the ground pepper and combine well.<\/li>\n<li>Add the heavy cream, simmer for a minute and remove from the stove.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/pureed-roasted-pumpkin-soup-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5867\" title=\"Roasted pumpkin soup\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/pureed-roasted-pumpkin-soup-2.jpg\" alt=\"Roasted pumpkin soup\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/pureed-roasted-pumpkin-soup-2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/pureed-roasted-pumpkin-soup-2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/pureed-roasted-pumpkin-soup-2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Serve the soup in a soup bowl.<\/li>\n<\/ul>\n<p><strong>Making Fried Mussels:<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Mussels, cleaned- 12 no&#8217;s<\/li>\n<li>Ground pepper- 1\/2 tsp<\/li>\n<li>Chili powder- 1\/2 tsp<\/li>\n<li>Turmeric powder- 2 pinches<\/li>\n<li>Salt- to taste<\/li>\n<li>Oil- enough to deep fry<\/li>\n<\/ul>\n<p><strong>Check this out: Mussel Fry<\/strong><\/p>\n<p><strong>Making caramelized cobweb:<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/cobweb-1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5872\" title=\"caramelized cobweb \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/cobweb-1-1.jpg\" alt=\"\" width=\"475\" height=\"490\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/cobweb-1-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/10\/cobweb-1-1-194x200.jpg 194w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Sugar- 1 1\/2 tbsp<\/li>\n<li>Water- 1\/2 cup sugar<\/li>\n<li>Parchment paper greased with butter- 2 sheets<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<ul>\n<li>Grease the parchment paper with butter and keep aside.<\/li>\n<li>Place a small non-stick pan over medium heat.<\/li>\n<li>Add the sugar and water, keep stirring until the sugar melts in the water and the syrup turns clear.<\/li>\n<li>Stop stirring, continue to cook until the syrup turns brown and has the constituency of honey.<\/li>\n<li>Place the pan into a ice-water bath to stop the cooking.<\/li>\n<\/ul>\n<ul>\n<li>Immediately, using a spoon drizzle the caramelized sugar syrup on to the parchment paper creating the shape of a cobweb.<\/li>\n<\/ul>\n<ul>\n<li>If the syrup is too watery, let it cool down to have the right consistency.<\/li>\n<li>Alternatively, if the syrup is too thick, heat the syrup for few minutes and it will loosen up.<\/li>\n<li>Let the cobweb on the parchment paper stand for a while until it sets.<\/li>\n<li>Gently, remove the caramelized cobweb from the paper, making sure not to break it.<\/li>\n<li>It may take a couple of attempts to get the cobweb shape. I know mine is not that perfect, anyway it worked.<\/li>\n<\/ul>\n<p><strong>Serving:<\/strong><\/p>\n<ul>\n<li>Serve the roasted pumpkin soup in a soup bowl.<\/li>\n<li>Top the soup with 4 to 5 fried mussels.<\/li>\n<li>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.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<p>If you are a vegetarian, ignore the mussels and you have the perfect veggie soup which will refresh and soothe you.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s Halloween and I made Roasted pumpkin soup, gave it a halloween touch with caramelized cobweb&#8230; 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":5875,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,104,14,18],"tags":[1028,446,1012,75,982],"class_list":["post-5836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-mussel","category-soup","category-vegetarian","tag-american","tag-halloween","tag-mussel","tag-pumpkin","tag-soup"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/5836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=5836"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/5836\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/5875"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=5836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=5836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=5836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}