Ingredients

1 pound large shrimp (16 to 20)

Shrimp Stock

• 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine
• 3 cups homemade or canned low-sodium chicken stock
• Pinch saffron threads (about 24)
• 2 ribs celery, coarsely chopped
• 1 medium onion (about 8 ounces), coarsely chopped
• 4 fresh bay laurel leaves, torn, or 2 dried
• 3 3-inch springs fresh sage

• 2 cups pumpkin purée, fresh (see Note) or canned
• 1/2 cup heavy cream
• About 3/4 teaspoon salt, less if using canned stock
• Scant 1/8 teaspoon cayenne pepper
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons finely chopped fresh sage

Description

Buttery, Slightly Sweet Pumpkin Is The Perfect Mate For The Briny Flavor Of Oysters, Scallops, Or Other Crustaceans. This Soup Is Made With...

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