1 lb. shrimp (peeled, deveined, 1/2 of the shrimps roughly chop, shells reserved)
4 cups fish, seafood, chicken or vegetable stock
1/4 tsp. tumeric
1 large onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 bay leaves
1/4 tsp. dried sage
2 cups Pumpkin puree
1/2 cup fat free, low fat or regular half and half or full heavy cream
1 tbsp. lemon juice
salt and pepper, to taste
Heat 1 tbsp of the oil in large non stick Dutch oven.
Add the shrimp shells and cook until they turn pink and then just start to turn brown, about minutes or so.
Add the broth, tumeric, onions, carrots, celery and bay leaves andbring to a boil, reduce the heat and simmer, covered for 30 minutes.
With a slotted spoon or a strainer take out all the solids from the soup.
Add in the pumpkin puree, half and half, and simmer on low heat for 10 minutes.
Add the lemon juice and season with salt and pepper.
Heat the remaining tablespoon of oil in a pan. Add the shrimp and saute low-medium heat until cooked, about 2-3 minutes.
Divide the shrimp between the 4 bowls and add a garnish of Roasted Pumpkin Seeds, if desired.