• 3 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

222 calories; 9 g total fat; 2 g saturated fat; 116 mg cholesterol; 579 mg sodium. 19 g carbohydrates; 5 g fiber; 18 g protein;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0