Spiced Pumpkin and Shrimp Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spiced Pumpkin and Shrimp Soup calories by ingredient
Number of Servings: 4
Ingredients
-
2 medium onions, sliced
2 medium carrots, sliced (1 c)
1 tbsp snipped fresh cilantro
2 tsp grated fresh ginger
.5 tsp allspice
2 cloves garlic
1 tsp olive oil
1 can reduced sodium chicken broth
1 can pumpkin (note NOT pumpkin pie filling)
1 c nonfat milk
8 oz frozen shrimp, peeled and deveined (thawed)
plain yogurt or sour cream (optional)
Directions
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.