• In a large pot over medium, cook celery and leeks in EVOO for 5 minutes. Stir in wine and thyme; simmer 2 minutes. Stir in seafood stock, pumpkin and 1/2 lb shrimp. Simmer 2 minutes.

  • Transfer to a blender and puree until smooth. Return to pot, stir in 1/2 lb more shrimp, heavy cream and salt and pepper. Simmer 2 minutes, until shrimp are cooked. Stir in lemon juice. Garnish with chives and a splash of heavy cream.

Nutrition Facts

270 calories; 15 g total fat; 1030 mg sodium. 14 g carbohydrates; 18 g protein;