Mussel, pumpkin and saffron soup recipe
 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. 50g/1¾oz butter1 onion, roughly chopped250ml/9fl oz white wine500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped)500g/1lb 2oz pumpkin, peeled, seeds removed, roughly chopped2 garlic cloves, roughly chopped2 sprigs fresh thyme, leaves only400ml/14fl oz vegetable stock125ml/4½fl oz double cream2 star anisesmall pinch saffron1 lime, juice onlysalt and freshly ground black pepper1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) 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 and freshly ground black pepper 1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) Method Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened.Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender.While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened.When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using.