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In large (minimum 5 quart) slow cooker stoneware, combine pumpkin, leeks, stock, salt and pepper. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until pumpkin is tender.
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Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.)
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If serving hot, return soup to slow cooker, add lime zest and juice, cayenne, cream and shrimp and cook on High for 20 minutes, or until shrimp are heated through. If serving cold, combine ingredients in a large bowl and chill thoroughly.
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When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives.
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Tip: If using pumpkin seeds, pan-fry in a dry, hot skillet over medium heat until they are lightly browned and puffed. When purchasing pumpkin seeds, taste first, as they tend to go rancid quickly. Store in the freezer until ready to use.