Preparation

• I added pumpkin in the form of light pumpkin soup.

  Clean the pumpkin
  Wash the pumpkin.
  Cut the pumpkin into slices.
  Remove the skin and seeds.

  Sometimes, for convenience, I buy already cleaned pumpkin – just flesh – in a tray.

  Cut the flesh into pieces, cubes, or dice: the smaller they are, the quicker they’ll cook.

  Light pumpkin soup with water, without cream and potatoes
  Place the flesh in a saucepan and cover to the brim with water.
  Bring to a boil and simmer on low heat for about 5 minutes until the flesh becomes tender.
  Off the heat, add a vegetable bouillon cube [optional] and stir to dissolve it among the pumpkin.
  Adjust seasoning with salt and grind in pepper.
  Blend with a hand blender directly in the saucepan until you get a smooth, velvety consistency.

  

• Gently detach the heads from the bodies of the prawns.

  Rinse the heads under running water as if washing small containers until internal organs and residues are removed.
  Let them drain in a colander.
  Set them aside: they are perfect for flavoring a fish broth, making a broth with prawn heads or a shrimp sauce.

  Shell the prawns.
  Then:
  – with a sharp knife, make a cut along the back of the prawn;
  – with a toothpick or the tip of the knife, extract the black vein.
  This applies to all shrimp, from prawns to small shrimp, although it can be difficult with small shrimp and sometimes it’s skipped if not visible.

• Thoroughly rinse the shelled prawns under running water.
  Let them drain.
  Pat dry remaining water with kitchen paper towels.
  Cut them into chunks.

• I used frozen porcini mushrooms, a handful is enough.

  In a pan, heat a sprinkle of garlic powder and some parsley stems for flavor.
  Deglaze with a small glass of white wine.

  Add the frozen porcini mushrooms to the pan, stir and sauté over high heat until completely thawed, just a few minutes.

  Add a pinch of salt and a pinch of pepper, plenty of chopped parsley, and mix.

• Add the shrimp to the mushrooms, stir and sauté over high heat for 2-3 minutes.
  Add the pumpkin soup [1-2 ladles] and mix.
  Bring to a boil.
  Blend until reaching a creamy and dense consistency.
  Off the heat, add saffron [optional] and incorporate.

• Cook the pasta al dente, drain and rinse quickly under running water.
  Meanwhile, heat mushrooms, shrimp, and pumpkin.

  Pour the pasta into the pan with mushrooms, shrimp, and pumpkin and mix.

  Plate.

  Your pasta with porcini mushrooms and shrimp in pumpkin cream is ready.

  Enjoy your meal!

  

• The pasta with mushrooms, shrimp, and pumpkin is a complete dish; add your portion of vegetables to compose a balanced meal or single dish that helps keep blood sugar stable.