Gingered Pumpkin Bisque with Shrimp

Directions

1. Rinse the produce and pat it dry, then dice the carrot, celery, and onion (carrot ½-inch pieces, onion ¼-inch, celery ½-inch).
2. Warm a medium saucepan over medium heat and add a small amount of coconut oil to coat the bottom.
3. Add the onion, celery, and carrot; sauté until the vegetables are tender, about 3–5 minutes.
4. Peel and mince the ginger, then add it along with the cinnamon and cayenne; cook briefly until fragrant, 15–30 seconds.
5. Stir in the pumpkin purée and the broth; bring to a boil, then reduce heat to a simmer and cook 10 minutes.
6. Prepare the shrimp: if frozen, thaw under cold running water and pat dry; then pat dry again.
7. In a skillet, warm a little coconut oil over medium-high heat and cook the shrimp until opaque, 1–2 minutes per side. Transfer to a bowl and set aside.
8. Stir in the heavy cream and season with salt and black pepper to taste.
9. Use an immersion blender to purée the soup until smooth.
10. Optionally toast the buns. Divide the soup into bowls and top with the shrimp; serve with buns on the side.