Smoked Mussel and Pumpkin Bisque

 A special soup I made for a church function.  The recipe is from Cold Weather Cooking by Sarah Leah Chase, the same cookbook I used for my beef stew.

INGREDIENTS
Stock:
12 cups water
3 cups dry white wine
1 red onion, sliced
2 carrots, sliced
2 cloves garlic, minced
1 1/2 cups sliced fennel
1 2" piece fresh ginger, sliced
 2 T curry powder
Large pinch of red pepper flakes
1 t salt

Place all ingredients in a stock lot and simmer uncovered for 45 minutes.  Strain, pressing the vegetables to expel juices, then discard the solids.

INGREDIENTS
Bisque
1 stick unsalted butter
2 leeks
2 carrots, peeled
1 red bell pepper
2 t saffron threads
1/4 cup all-purpose flour
1 28 oz can pumpkin
1 1/2 cups milk
2 cups heavy cream
Salt and pepper to taste
1 1/2 lbs smoked mussels

Mince the leeks, carrots, and bell pepper fairly fine in a good processor.  Melt the butter in a large saucepan and add the veggies and the saffron.  Saute over low heat about 30 minutes.

Stir in the flour and cook an additional two minutes.  Transfer into the stock pot with the broth, and add the pumpkin.  Simmer for another 15 minutes.

Stir in the milk and heavy cream, and add salt and pepper to taste.  Finally, add the mussels and cook until just heated through.  Serves about 10.