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Add pumpkin to a roasting tray, drizzle with olive oil, and season with salt & pepper. Bake at 180°C for 25–30 minutes, or until soft. Set aside.
To make the shrimp bisque, sauté the onions, garlic, and ginger until soft and fragrant. Add the leeks, celery and carrots and cook for another minute.
Add the shrimp shells and tomato paste, mixing well until everything is evenly coated. Stir in the paprika, pour in brandy and carefully flambé until the alcohol has cooked off.
Pour in enough chicken stock to fill the pot. Add a sprig of sage, cover, and let simmer for 10–20 minutes.
Transfer the mixture to a blender and blend until smooth. Strain to remove any shells, then return the bisque to the pot. Add the roasted pumpkin, season with fish sauce, heavy cream, and pepper, and blend until silky and velvety.
Serve and enjoy!