Better Homes and Gardens New Cookbook/12 edition

Spiced Pumpkin and Shrimp Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 233 N/A 9g 1008mg 22g 16g 110mg


INGREDIENTS:
2 medium onions, sliced 2 medium carrots, sliced (1 cup) 1 tablespoon snipped fresh cilantro
2 teaspoons grated fresh ginger 1/2 teaspoon ground allspice 2 cloves garlic, minced
2 tablespoons butter or margarine 1 (14-ounce) can chicken broth 1 (15-ounce) can 100 percent pure pumpkin (puree)
1 cup milk 1 (8-ounce) package frozen peeled and deveined cooked shrimp, thawed plain yogurt or dairy sour cream (optional)
snipped fresh chives



1 In a large saucepan, cook onions, carrots, cilantro, ginger, allspice and garlic in hot butter, covered, 10 to 12 minutes or until vegetables are tender, stirring once or twice.
2 Transfer vegetable mixture to a blender container or food processor bowl. Add 1/2 cup chicken broth. Cover and blend or process until nearly smooth.
3 In same saucepan, combine remaining 1-1/4 cups broth, pumpkin and milk. Stir in blended vegetable mixture and shrimp; heat through. If desired, serve topped with plain yogurt and chives.

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