500 g shrimps, frozen
200 g short pasta
1 clove(s) garlic, minced
100 ml olive oil
1 medium onion(s), finely chopped
some white wine
vegetable stock
1 bunch(es) parsely, fresh and chopped
In a pot heat oil and fry onion until glazed. Add minced garlic and white wine and let simmer for about 3 minutes.
Add fresh pumpkin and add enough water so that it just about covers the pumpkin cubes. Add vegetable stock and stir. Cover the pot and let simmer for about 30-45 minutes on reduced heat. Stir occasionally and mash up the pumpkin pieces as they get softer to create a soup.
Meanwhile fry shrimps in a non-stick frying pan together with some wine. Cover and let simmer for a about 2 minutes.
After about 30 minutes add shrimps and chopped parsley; stir well. Now add the pasta but make sure that you have enough water in the pot for the pasta to absorb it. Stir occasionally.
Once the pasta is al dente turn off the heat, stir and serve.