Difficulty:[usr 1]
Peel the pumpkin, remove the skin, seeds and fibres, cut the flesh into large cubes.
Peel the potatoes and cut them into cubes.
Peel and chop the onions.
Melt the butter in a large casserole dish, then put the pumpkin, potatoes and onion in it over low heat. Pour the milk, add 50 cl of water, salt, pepper, sugar, mix and cook for 30 minutes over low heat. Mix and reserve the velouté in the casserole.
Scrape and wash the mussels several times. Put them in a saucepan with the white wine and the bouquet garni. Cover and cook, stirring regularly, until the mussels are open. Let them cool and peel them. Save a few half-shells for decoration.
Ten minutes before serving, reheat the velouté, then add the heavy cream and mix. Pour the mussels, transfer to a soup tureen and decorate with half-shell mussels and chervil.
Or serve the soup in the shell of the pumpkin.
