Pumpkin, mussel and pasta soup

Ingredients:

• 900 g fresh mussels
• 200 g of ditalini pasta
• 300 g butternut squash, peeled, seeds removed, diced
• 1/2 tbsp. grated parmesan
• 1 cup dry white wine
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 fresh chili pepper, chopped
• Salt and freshly ground pepper

Preparation:

1. Sort the mussels and discard any that have opened or cracked. Then scrape off any growths from the surface of the shells. Pull out any barbs from the base of the shells and remove them. Rinse the shells thoroughly with a stiff brush under cold running water.
2. Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chili pepper and cook, stirring, for 1 minute.
   
   Add the mussels, wine, salt, and pepper, and stir. Cover and bring to a boil. Cook until the mussels open, about 8-10 minutes. Cool slightly, then remove the garlic.
   
   Remove the mussels from their shells and discard any that haven't opened. Return the mussel meat to the broth.
3. In a separate large saucepan, heat 1/4 cup olive oil over medium-high heat. Add the onion and squash, season with salt and pepper to taste, and cook until golden brown, about 8 minutes. Stir in the ditalini pasta and 3 cups of boiling water. Bring to a boil and cook, stirring occasionally, until tender, about 12 minutes.
   
   
   
   If the ingredients require more time to cook, add more water and increase the cooking time.
   
   To give the soup a puree-like consistency, you can mash half of the pumpkin pulp with the back of a fork..
4. Add the mussel broth to the pasta and simmer for 5 minutes to combine the flavors.
   
   Ladle the pumpkin and mussel soup into bowls and sprinkle with Parmesan and parsley.