Pumpkin Soup with Shrimp

Last year for some reason Rob got really into Jambalaya. Now that the weather has gotten colder we decided to make it the other day. Right next to the recipe for Jambalaya was a recipe for Pumpkin Soup with Shrimp.

Spiced Pumpkin and Shrimp Soup (Better Homes and Gardens New Cook Book – 12th Edition, ) Start to Finish: 30 minutes Makes: 4 servings (about 5 ¾ cups) Ingredients 2 medium onions, sliced 2 medium carrots, sliced (1 cup) 1 tablespoon snipped fresh cilantro 2 teaspoons grated fresh ginger ½ teaspoon ground allspice 2 cloves garlic, minced 2 tablespoons butter or margarine 1 14-ounce can chicken broth 1 15-ounce can pumpkin 1 cup milk 1 8-ounce package frozen peeled and deveined cooked shrimp, thawed Plain yogurt or dairy sour cream (optional) Snipped fresh chives (optional) Instructions 1.    In a large saucepan cook onion, carrots, cilantro, ginger, allspice, and garlic in hot butter, covered for 10 to 12 minutes or until vegetables are tender, stirring once or twice. 2.    Transfer vegetable 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 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 yogurt and chives. 247 calories per serving.

It was definitely different, but pretty good.

I will say this -- it takes more than 30 minutes to prepare. One of my pet peeves is recipes that put in the ingredients "peeled shrimp" or "sliced carrots" like then they don't have to account for that work of getting those things together like when I get home from work I just magically have sliced carrots ready to sautee to put in a soup. Oh, we also bought raw shrimp on accident, so that was another thing that took awhile.

But, it was hardy, great for a cold November evening with some fresh baked Pillsbury french bread.