Peel the pumpkin and cut out the cookie cutter hearts 1 cm thick.
Boil the pumpkin in boiling water for 5 minutes.
Grate the cucumber on a coarse grater, better for Korean carrots or cut into thin strips. In a bowl, mix cream cheese, grated cucumber, lemon juice and a pinch of freshly ground black pepper. Gradually pour in 1 tablespoon of oil and stir well.
Boil the prawns in salted water for 3-5 minutes and let cool. Clear. Drizzle with vermouth and vegetable oil. Arrange the pumpkin hearts on a platter, put a spoonful of the cheese and cucumber mixture on each, and put the shrimp on the mixture.