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1
Peel and devein the shrimp, reserving the shells.
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2
Set the shrimp aside and heat one tablespoon of the olive oil in a large saucepan over moderately high heat.
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3
Add the shrimp shells and saute, stirring frequently, until the shells turn orange, about four minutes.
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4
Add the wine and cook until reduced by half, about five minutes.
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5
Add the vegetable broth and bay leaves, bring to a boil and reduce heat to low and simmer for 30 minutes.
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6
Strain the stock through a fine mesh sieve and return to the saucepan.
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7
Heat the remaining tablespoon of the olive oil in a large saute pan over moderately high heat.
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8
Season the peeled and deveined shrimp with one tablespoon of the Cajun spice blend, then add it to the pan, sauteing for two minutes.
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9
Flip the shrimp and saute for one more minute.
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10
Remove shrimp from the pan, cut each into four pieces, and set aside.
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11
In a large pot, melt the butter over moderate heat.
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12
Once the butter is just beginning to brown, add the leeks and saute for 5 minutes.
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13
Add the remaining Cajun spice blend, cinnamon and nutmeg and cook for 3 minutes.
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14
Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil.
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15
Reduce the heat to low and simmer for 20 minutes.
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16
Stir in the cream and let cool for 10 minutes.
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17
Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.
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18
If needed, add additional water or broth to reach desired consistency.
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19
Return mixture to saucepan.
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20
Divide the shrimp pieces between six bowls and pour hot soup over the top.
