Spicy Pumpkin & Shrimp Soup
Yield: 5-3/4 cups Start to Finish 30 mins View Nutrition Facts
- 2 medium onions, sliced
- 2 medium carrots, thinly sliced
- 1 tablespoon snipped fresh cilantro
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 2 tablespoons margarine or butter
- 1 14 1/2ounce can chicken broth
- 1 15 ounce can pumpkin
- 1 cup milk
- 1 8 ounce package frozen, peeled and deveined cooked shrimp, thawed
- Fresh shrimp in shells, peeled, deveined, and cooked (optional)
- Plain low-fat yogurt or dairy sour cream (optional)
- Snipped fresh chives (optional)
1. In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.
2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer.
- It is unsafe to thaw fish, seafood, or any type of meat at room temperature. Thaw them in one of two ways:
- The best way to thaw is to place the unopened original container in the refrigerator overnight.
- Place the wrapped package under cold running water until thawed.