Heat a frying pan and fry the Parma ham in a dry pan until it’s crispy on both sides. Put the slices of ham on a plate and leave to cool. Heat some olive oil in a large pan. Fry the onion and garlic together with the chilli pepper, cumin and thyme leaves. Fry for 3 minutes and then add the pumpkin. Stir well and add the chicken stock and mussel juice. Bring to the boil and leave to simmer for 25 minutes or until the pumpkin is oft. Puree the soup with a stick blender or in a blender until smooth. Put 3 tablespoons of cooked mussels on a plate and pour the pumpkin soup on top. Garnish with crispy Parma ham, some black pepper and a sprig of thyme.
