Spicy Pumpkin and Shrimp Soup
Turn a can of pumpkin into an exciting soup! This soup has just the right blend of ginger, cilantro, allspice, and garlic, giving the pumpkin and shrimp a Caribbean-style flavor.
2 medium onions, sliced
2 medium carrots, thinly sliced
1 tablespoon snipped fresh cilantro
2 teaspoons grated fresh ginger
2 cloves garlic, minced
½ teaspoon ground allspice
2 tablespoons olive oil
1 (14 ounce) can chicken broth
1 (15 ounce) can pumpkin
1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed
8 ounces fresh shrimp in shells, peeled, deveined, and cooked (optional)
Snipped fresh chives (optional)
LACTAID® Reduced Fat 2% Lactose-Free Milk
- In a covered, large saucepan, cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 to 15 minutes, or until the vegetables are tender, stirring occasionally. Cool slightly.
- Transfer the mixture to a blender container or food processor bowl. Add ½ cup of the chicken broth. Cover and blend or process until nearly smooth.
- In the same saucepan, combine pumpkin, LACTAID® Reduced Fat 2% Lactose-Free Milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp. Heat the soup through and until the shrimp is warmed through.
- Ladle soup into soup bowls. If desired, thread additional cooked shrimp onto small skewers to top each soup serving along with snipped chives.
It is not safe to thaw fish, seafood, or any type of meat at room temperature. The best way to thaw frozen shrimp, is to place the unopened original container in the refrigerator and allow the shrimp to thaw overnight or place the wrapped package under cold running water until thawed.
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