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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I would definitely classify this as different and unusual. The combination of ingredients is right for me. Ingredients:
2 medium onions, sliced |
2 medium carrots, thinly sliced |
1 tablespoon snipped fresh cilantro |
1 tablespoon grated fresh ginger |
2 cloves garlic, minced |
1/2-1 teaspoon ground allspice |
2 tablespoons butter or 2 tablespoons margarine |
1 (14 1/2 ounce) can chicken broth, divided |
1 (15 ounce) can pumpkin |
1 cup milk |
1 (16 ounce) package frozen peeled and deveined cooked shrimp, thawed |
Directions:
1. In a large pot, melt butter.
2. Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.
3. Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.
4. Transfer vegetable mixture to the container of an electric blender.
5. Add 1/2 cup chicken broth to the blender.
6. Cover and process until almost smooth.
7. In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.
8. Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.
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