To prepare the vegetable broth, put the onion, celery and tomatoes in a pot with water and let them boil for about an hour and a half.
Heat a drizzle of olive oil in a saucepan to sauté the cleaned and chopped shallot. Once sautéed the shallot, add the barley and let it toast for about 5 minutes.
Once toasted, add the broth little by little and continue cooking. Peel and cut the pumpkin into very small cubes, then transfer it to a pan and cook it for about 4-5 minutes.
Once the barley is cooked, add Cicioni cut into very small cubes and cream it, stirring with a spoon. Prepare the dishes with the barley mix and decorate it with small cubes of pumpkin, liquorice cut in pieces, and Cicioni in cubes.