Pumpkin, Chickpea, Prawn, and Mussel Soup

I can suggest a recipe for a soup that combines the sweetness of pumpkin with the sea flavor of chickpeas, prawns, and mussels, introducing some Italian touches into the dish.

Ingredients

• 400 g of peeled and cubed pumpkin
• 200 g of pre-cooked chickpeas
• 12 prawns, cleaned and shelled
• 500 g of mussels, cleaned
• 1 clove of garlic
• 1 small onion, chopped
• 750 ml of vegetable or fish broth
• A few sage leaves
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley to garnish

Preparation

1. In a large pot, heat some extra virgin olive oil and sauté the split garlic and chopped onion until they are just golden.
2. Add the cubed pumpkin and let it flavor for a few minutes over medium heat.
3. Add the vegetable or fish broth and bring to a boil. Lower the heat, cover, and cook until the pumpkin is tender, about 20 minutes.
4. Meanwhile, in another pan, heat a drizzle of oil and add the mussels with some sage leaves. Cover with a lid and let them open over medium heat, then set them aside (discard any that have not opened).
5. Using the same pan, cook the prawns for 2-3 minutes per side until they are pink and cooked through. Season with a little salt.
6. Add the chickpeas to the now soft pumpkin and let them flavor together for a couple of minutes.
7. Blend the soup with an immersion blender until it has a creamy consistency. If necessary, adjust the seasoning with salt and pepper.
8. Add the prawns and mussels to the soup, just long enough to warm them up.
9. Serve the soup hot, garnished with chopped fresh parsley.

The dish combines the tradition of legume soups typical of Italian cuisine with the distinctive flavor of seafood, creating an ideal union between land and sea. Remember to taste and adjust the seasoning with salt and pepper before serving!