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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 205.5
  • Total Fat: 6.1 g
  • Cholesterol: 141.2 mg
  • Sodium: 880.8 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 21.1 g

View full nutritional breakdown of Pumpkin Shrimp Soup calories by ingredient
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Pumpkin Shrimp Soup

Submitted by: PATTYS1959

Introduction

We used Nucoa and Almond milk to make this soup completely non-dairy. Use whichever you prefer. If you wish, you can use the food proessor to finely mince the vegetables before cooking them. We used Nucoa and Almond milk to make this soup completely non-dairy. Use whichever you prefer. If you wish, you can use the food proessor to finely mince the vegetables before cooking them.
Number of Servings: 5

Ingredients

    2 Med Onions, finely diced
    2 med carrots, finely diced (or shredded)
    1 Tbs Cilantro, finely minced
    2 tsp fresh Ginger, finely grated
    2 Cloves garlic, minced
    1/2 tsp ground allspice
    2 Tbs Nucoa
    15 oz can cooked Pumpkin (NOT Pumpkin Pie Mix!)
    14 1/2 oz can Swanson Fat-Free Chicken Broth
    1 Cup Original Flavor Almond Milk
    1 LB Shrimp, peeled

Directions

In large Skillet, melt 1 T nucoa, add first six ingredients, cook until tender. Place in food processor with half of chicken broth. Puree until almost completely smooth. In same skillet, add remaining ingredients, cook until heated through. combine all ingredients, serve with Sour cream and chives if desired.

Serving Size: Makes 5 1 1/2 Cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user PATTYS1959.






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