Savory pumpkin soup garnished with spicy grilled shrimp

This warm and warming pumpkin soup will chase away the chillThis savory and earthy pumpkin soup is delicious on a frosty winter night. It is redolent of smoky cumin, hints of garlic, and chili, and takes just minutes to make. Top it with a few grilled shrimp or toasted croutons.

Chop 1 small sweet onion (a generous ½ cup)
Crush or smash flat and dice 2 cloves of peeled garlic
Sweat them (do not brown) in a small amount (1-2 tbsp.) of good olive oil
1 tsp cumin
½ tsp or 1 tsp dried chili flakes depending on taste. I like it hot.
Add 1can (15 ounce/425 grams pureed pumpkin. I like organic, but do not use pie filling by mistake.
Add 1 quart or liter (about 4 cups) of chicken stock, or use homemade, if you have it.
Stir and simmer slowly for 10 minutes
Add 2 tsp of maple syrup or a sweetener of your choice
2 tsp of kosher salt and fresh pepper to taste
Finish with 1-2 tsp of Meyer lemon oil
Add juice from half a lemon and correct salt and pepper
Shrimp for garnish
Peel four large shrimp per person before you begin the soup. Rinse the shrimp and pat them dry.
Mix dry spices: 1 tsp Hungarian sweet paprika, ½ tsp oregano, ½ tsp thyme, 1 tsp season salt, and ¼ tsp cayenne. Macerate for at least 20 minutes.
Sauté the seasoned shrimp in a hot pan until pink for about 20 minutes.
Place the shrimp on the rim of a soup cup or bowl.
For the crouton garnish:
Toast thick bread. Rub with a peeled garlic clove and brush with olive oil or butter. Sprinkle with a light grating of fresh parmesan. Place under the broiler for a minute or two.