For the Soup:
Toss the squash cubes with the canola oil, season with salt and pepper, and spread
out on a baking sheet. Place in oven and roast until lightly golden, about 20 to 25
minutes. Remove from the oven and reserve. You should have about 3 cups of
Heat the butter in heavy bottomed pot over medium heat until melted. Add onions
and celery and sauté until softened, about 5 minutes. Add roasted squash, thyme,
bay leaf, stock, and rice wine vinegar. Bring to a simmer and cook to soften
vegetables and marry flavors, about 15 minutes. Remove thyme sprig and bay leaf,
and puree contents in a blender. Strain through a fine mesh sieve for a fine
texture. Add soup back to a clean pot, stir in cream, and add the rock shrimp.
Reheat gently to poach shrimp until cooked through, about 5 minutes. Adjust
seasoning with salt and pepper.
Serve the soup with a dollop of ginger cream and a sprinkling of toasted pumpkin
seeds. Finish with a bit of chopped parsley.
For the Ginger Cream:
In a cold stainless bowl, whip the cream and ginger until it forms very soft peaks.
Reserve in the refrigerator. If it becomes