SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.9
  • Total Fat: 3.7 g
  • Cholesterol: 60.0 mg
  • Sodium: 628.6 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Pumpkin Tomato Soup with Shrimp and Tofu calories by ingredient
Report Inappropriate Recipe

Pumpkin Tomato Soup with Shrimp and Tofu

Submitted by: TEXASMAMA88

Introduction

A great soup that is fast and easy to make and full of antioxidents and veggies. My kids love this soup. DON'T omit the honey, the soup is bitter without a touch of sweetner. Can be vegetarian just omit the shrimp. A great soup that is fast and easy to make and full of antioxidents and veggies. My kids love this soup. DON'T omit the honey, the soup is bitter without a touch of sweetner. Can be vegetarian just omit the shrimp.
Number of Servings: 12

Ingredients

    4 cups mashed Pumpkin
    1 28 oz can Diced Tomatoes
    1 large onion chopped
    2 cups chicken broth or water
    1 TBSP butter
    1 TBSP honey or agave syrup
    1 lb. shrimp
    1 cup diced tofu, small dice
    Pinch of fresh ground nutmeg
    Salt and Pepper to taste

Directions

Saute Onion in Butter until onions are soft and translucent. Add onions to mashed pumpkin. Add water or chicken broth to pan and simmer. Puree tomatoes and pumpkin mixture together in a blender. Pour back into pan and season with Salt and Pepper and a touch of nutmeg. Allow soup to simmer for about 10 minutes and then add in your peeled and deveined shrimp. Slice tofu into small cubes and add to soup. Simmer until shrimp are done. Serve with a sprinkle of chives as garnish. O

Number of Servings: 12

Recipe submitted by SparkPeople user TEXASMAMA88.






Great Stories from around the Web


Rate This Recipe