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.Advertisement
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.