Name: Pumpkin And Shrimp Soup
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 medium carrots, thinly sliced; 1 tablespoon snipped fresh cilantro; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2 - 1 teaspoon ground allspice; 2 tablespoons butter or 2 tablespoons margarine; 1 (14 1/2 ounce) can chicken broth, divided; 1 (15 ounce) can pumpkin; 1 cup milk; 1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

Servings: 4 persons

2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 - 1 teaspoon ground allspice
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can chicken broth, divided
1 (15 ounce) can pumpkin
1 cup milk
1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

1
In a large pot, melt butter.
2
Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
3
Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
4
Transfer vegetable mixture to the container of an electric blender.
5
Add 1/2 cup chicken broth to the blender.
6
Cover and process until almost smooth.
7
In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
8
Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin And Shrimp Soup

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