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Spicy Pumpkin and Shrimp Soup

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Average: 1 (1 vote)
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Recipe by: LACTAID® Brand

@lactaid

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.

Servings
4
Prep Time
0 min
Cook Time
0 min
Total Time
35 min
Ingredients

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

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1 (15 ounce) can pumpkin

, ,

1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed

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8 ounces fresh shrimp in shells, peeled, deveined, and cooked (optional)

,

Snipped fresh chives (optional)

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LACTAID® Reduced Fat 2% Lactose-Free Milk

Directions
 
  1. 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.
  2. 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.
  3. 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.
  4. Ladle soup into soup bowls. If desired, thread additional cooked shrimp onto small skewers to top each soup serving along with snipped chives.
Notes

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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: 1 ½ cups

Amount Per Serving

Calories 258
Total Fat 11g
Calories from Fat 95
Saturated Fat 2g
Cholesterol 122mg
Sodium 687mg
Total Carbohydrate 23g
Dietary Fiber 7g
Sugars 14g
Protein 20g
Calcium 206mg
0
Recipe by:

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.

Yield: 4 servings
Total Time:
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