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Spicy Pumpkin and Shrimp Soup

Recipe by:

Turn a can of pumpkin into an exciting soup. Just the right blend of ginger, cilantro, allspice, and garlic gives the pumpkin and shrimp a Caribbean-style flavor.

Yield: 4 servings
Total Time:
Bowl of spicy pumpkin and shrimp soup

2 medium onions, sliced

2 medium carrots, thinly sliced

1 tablespoon snipped fresh cilantro

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/2 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

Fresh shrimp in shells, peeled, deveined, and cooked (optional)

Snipped fresh chives (optional)

  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 1/2 cup of the chicken broth. Cover and blend or process until nearly smooth.
  3. In the same saucepan combine pumpkin, LACTAID® Reduced Fat Milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, thread additional cooked shrimp on small skewers. Ladle soup into soup bowls. If desired, top each serving with snipped chives and a shrimp skewer.

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.

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 258
Total Fat 10.93g
Calories from Fat 95.39kcal
Saturated Fat 2.15g
Cholestrol 122.25mg
Sodium 686.55mg
Total Carbohydrate 22.79g
Dietary Fiber 6.98g
Sugars 14.10g
Protein 20.38g
Calcium 205.63mg

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