Categories: Soup

Ingredients

• 2 med. onions, sliced
• 2 med. carrots, thinly sliced
• Tbsp. snipped fresh cilantro
• 2 tsp. grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp. ground allspice
• 2 Tbsp. olive oil
• 1 (14 oz.) can chicken broth
• 1 (15 oz.) can pumpkin
• 1 1/2 cups Lactaid reduced fat milk
• 1 (8 oz.) pkg. frozen, peeled and deveined cooked shrimp, thawed
• Fresh shrimp in shells, peeled, deveined and
• cooked
• Snipped fresh chives (optional)

Directions

1. In a large covered saucepan cook the onions, carrots, cilantro, ginger, garlic and allspice in hot oil over medium heat for 12-15 minutes or until the vegetables are tender, stirring occasionally. Cool slightly.
2. Transfer the mixture to a blender or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend 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 oz. shrimp; heat through.
4. Ladle soup into soup bowls. If desired, threat reserved cooked shrimp on small skewers. Top each serving with chives and shrimp skewer.

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