Melissa's pumpkin soup

My dear cousin brought this to my attention because I have such a pumpkin obsession! I hear that is mighty good and worth a try so I will leave you with this recipe and I will try it tomorrow.


Spiced Pumpkin and Shrimp Soup

2 med onions
2 med carrots
1 tbsp fresh cilantro
½ tsp ground allspice
2 tsp fresh ginger
2 cloves garlic, minced
2 tbsp butter or margarine
1 – 14 oz can chicken broth (~2 cups)
1 – 15 oz can pumpkin (~ 2 cups)
1 cup milk
1 – 8 oz pkg frozen, peeled, cooked shrimp (~230 grams)
Plain yogourt or sour cream
Snipped fresh chives

In a large saucepan cook first 7 ingredients, covered, for about 10-12 minutes, or until vegetables are tender. Stir a few times while cooking.

Transfer vegetable mixture to a blender or food processor. Add ½ cup of chicken broth. Cover and blend or process until nearly smooth.

In the same saucepan, combine the remaining 1 ¼ cups broth, the pumpkin, and milk. Stir in blended vegetable mixture and shrimp. Heat through. If desired, serve topped with plain yogourt, or sour cream, and chives.

From Better Homes and Gardens New Cook Book


Enjoy!