| Pumpkin and Shrimp Soup Ingredients 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 margarine or butter 1 14-ounce can chicken broth 1 15-ounce can pumpkin 1 cup milk 1 8-ounce package frozen, peeled, cooked shrimp, thawed Fresh shrimp in shells, peeled, deveined, and cooked (optional) Plain low-fat yogurt or dairy sour cream (optional) Snipped fresh chives (optional) Directions 1. 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. 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, 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. |
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| If you are going to serve the soup in a pumpkin, boil 2 quarts of water. Cut the top off of the pumpkin and clean out carefully.Cut a notch in the top for the ladle to stick through. Pour the boiling water into the pumpkin and swish around and then pour into sink. Pour the soup into the pumpkin and serve with lemon or shrimp wedges. |
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