Pumpkin and Shrimp Soup

Pumpkin and Shrimp Soup

From: Better Homes and Gardens

For weeknight dinnertime convenience, call on a can of pumpkin. Blend in some vegetables, seasonings, and shrimp, and dinner is ready pronto!

Servings: Makes 4 servings.

Total: 30 mins

Ingredients

2 medium onions, sliced

2 medium carrots, thinly sliced

1 tablespoon snipped fresh cilantro

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 teaspoon ground allspice

2 tablespoons margarine or butter

1 14-ounce can chicken broth

1 15-ounce can pumpkin

1 cup milk

1 8-ounce package frozen, peeled, cooked shrimp, thawed

Fresh shrimp in shells, peeled, deveined, and cooked (optional)

Plain low-fat yogurt or dairy sour cream (optional)

Snipped fresh chives (optional)

Directions

1. In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot margarine for 10 to 12 minutes or until the vegetables are tender, stirring once or twice.

2. Transfer the mixture to a blender container or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.

3. In the same saucepan combine pumpkin, milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, on small skewers thread additional cooked shrimp. Ladle soup into soup bowls. If desired, top each serving with a spoonful of yogurt, a sprinkling of chives, and a shrimp skewer. Makes 4 servings.

Nutrition Facts

Calories 222, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 116 mg, Sodium 579 mg, Carbohydrate 19 g, Fiber 5 g, Protein 18 g.
Percent Daily Values are based on a 2,000 calorie diet