Pumpkin and Shrimp Soup

Name: Pumpkin and Shrimp Soup
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 medium onions, sliced; 2 medium carrots, thinly sliced; 1 tablespoon snipped fresh cilantro; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1/2-1 teaspoon ground allspice; 2 tablespoons butter or 2 tablespoons margarine; 1 (14 1/2 ounce) can chicken broth, divided; 1 (15 ounce) can pumpkin; 1 cup milk; 1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

Submitted by ratherbeswimmin

"I would definitely classify this as different and unusual. The combination of ingredients is right for me."

Download

Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
1 tablespoon grated fresh ginger
2 cloves garlic, minced
¹⁄₂ - 1 teaspoon ground allspice
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) can chicken broth, divided
1 (15 ounce) can pumpkin
1 cup milk
1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed

directions

In a large pot, melt butter.
Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
Transfer vegetable mixture to the container of an electric blender.
Add 1/2 cup chicken broth to the blender.
Cover and process until almost smooth.
In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.