Pumpkin Tomato Soup with Shrimp and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 cups mashed Pumpkin1 28 oz can Diced Tomatoes1 large onion chopped2 cups chicken broth or water1 TBSP butter1 TBSP honey or agave syrup1 lb. shrimp1 cup diced tofu, small dicePinch of fresh ground nutmegSalt and Pepper to taste
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.
Number of Servings: 12
Recipe submitted by SparkPeople user TEXASMAMA88.
Nutritional Info 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
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