Pumpkin Soup with Chickpeas and Shrimps

Once upon a time, a pumpkin served a person not only as food, but also as a container for storing a wide variety of items, including water. There are many different varieties of this vegetable in the world, which differ in color, shape (sometimes very bizarre), and size. After all, it is not for nothing that the pumpkin turns into Cinderella's carriage, and, for example, not an orange!
In addition, this bright, fat-cheeked American woman (and she comes from there, from the New World) is the heroine of the most "terrible" holiday of Halloween. However, all this is theoretical talk. And practically, this is what is important: this is a terribly delicious soup! And very simple ...

Ingredients

• 400 g pumpkin pulp
• 400 g canned or boiled chickpeas
• 400 g large raw shrimps
• 2 cloves of garlic
• 2 sprigs of rosemary
• 3 tbsp. l. extra virgin olive oil
• ground nutmeg
• salt, freshly ground white pepper

Directions

1. Cut the pumpkin into small cubes. Pour oil into a heavy-bottomed saucepan, add garlic, rosemary and pumpkin cubes. Fry over medium heat for 5-6 minutes. Add the chickpeas (leaving a little for decoration), pour in 1 liter of boiling water, cover and cook for 10 minutes.
2. Remove rosemary, season with salt, pepper and add nutmeg to taste. Whisk the soup with the hand blender to the desired consistency.
3. Peel the shell of the shrimp.
4. Make an incision on the back of the shrimp, remove the black intestinal vein. Boil the shrimp steamed or in a little water, 3-4 minutes. Pour the soup over warmed bowls, garnish with shrimp and leftover chickpeas. Serve immediately.