Spiced Pumpkin and Shrimp Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium onions, sliced2 medium carrots, sliced (1 c)1 tbsp snipped fresh cilantro2 tsp grated fresh ginger.5 tsp allspice2 cloves garlic1 tsp olive oil1 can reduced sodium chicken broth1 can pumpkin (note NOT pumpkin pie filling)1 c nonfat milk8 oz frozen shrimp, peeled and deveined (thawed)plain yogurt or sour cream (optional)
Makes 4 servings (about 5 3/4 cups total)
In large saucepan, cook onions, carrots, cilantro, ginger, allspice and garlic in oil, covered, for ten minutes or until veggies are tender, stirring once or twice.
Transfer vegetable mixture to blender or food processor. Add 1/2 c of chicken broth. Cover and blend until nearly smooth.
In same saucepan combine remaining broth, pumpkin and milk. Stir in blended vegetable mixture and shrimp. Heat through. If desired, serve topped with plain yogurt or sour cream and chives.
Number of Servings: 4
Recipe submitted by SparkPeople user HELLUOLIBRORUM.
In large saucepan, cook onions, carrots, cilantro, ginger, allspice and garlic in oil, covered, for ten minutes or until veggies are tender, stirring once or twice.
Transfer vegetable mixture to blender or food processor. Add 1/2 c of chicken broth. Cover and blend until nearly smooth.
In same saucepan combine remaining broth, pumpkin and milk. Stir in blended vegetable mixture and shrimp. Heat through. If desired, serve topped with plain yogurt or sour cream and chives.
Number of Servings: 4
Recipe submitted by SparkPeople user HELLUOLIBRORUM.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 2.9 g
- Cholesterol: 88.1 mg
- Sodium: 428.3 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 5.6 g
- Protein: 17.9 g
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