Savoury pumpkin soup

If you think you hate pumpkin, this soup may change your mind!This savory and earthy pumpkin soup is a delicious choice, especially when there is a chill in the air. It is redolent of smoky cumin, hints of garlic, and chili, and it takes just minutes to make. Pumpkin is full of Vitamin A, beta-carotene, and fiber, while still being low-calorie. Top it with a few grilled shrimp and it is truly a guilt-free treat.
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) of pureed pumpkin. I like organic, but be careful and 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 they are pink.
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 cheese. Place under the broiler for a minute or two.