PUMPKIN AND SHRIMP SOUP

Pumpkin and Shrimp Soup image

Provided by ratherbeswimmin

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 254.4, Fat 10, SaturatedFat 5.4, Cholesterol 166.7, Sodium 1085.8, Carbohydrate 20.2, Fiber 2.4, Sugar 5.6, Protein 21.8