Ingredients:

1 pound of large shrimp, reserving shells for stock
2 tablespoons avocado oil
3 tablespoons salted butter
1 leek, white parts, thinly sliced
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon sea salt
BBQ seasoning for shrimp
3 heaping tablespoons of pumpkin, about half the can of 100% pumpkin
4 cups chicken stock
1/4 cup heavy whipping cream

Toppings:
1/2 cup pepitas, seasoned with Cajun BBQ blend and toasted in avocado oil
1/4 teaspoon sea salt
3 tablespoons Crème fraîche
2 teaspoons heavy whipping cream

Directions:

Sauté shrimp in avocado oil until just cooked through.  Set aside.  Melt butter in the same pan and cook the leeks until tender.  Add spices and toast them for a few minutes.  Add pumpkin and stock.  Cook down for 30 minutes on low.  Using a blender or immersion blender blend soup and add heavy cream.  Top with toasted spiced pepitas, Crème fraîche, (mix with heavy cream to slightly thin out to pipe) and shrimp on a skewer with fresh dill.  Enjoy