Directions:
- In a covered large saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 to 15 minutes or until the vegetables are tender, stirring occasionally. Cool slightly.
- 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.
- In the same saucepan combine pumpkin, LACTAID® Reduced Fat Milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through. If desired, thread additional cooked shrimp on small skewers. Ladle soup into soup bowls. If desired, top each serving with snipped chives and a shrimp skewer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.15 Kcal (704 kJ) | ||
| Calories from fat | 87.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 17.28mg | 6% | |
| Sodium | 121.09mg | 5% | |
| Potassium | 236.58mg | 5% | |
| Total Carbs | 15g | 5% | |
| Sugars | 8.54g | 34% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.4 Kcal (341 kJ) | ||
| Calories from fat | 42.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 15% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 6% | |
| Sodium | 58.62mg | 5% | |
| Potassium | 114.53mg | 5% | |
| Total Carbs | 7.26g | 5% | |
| Sugars | 4.14g | 34% | |
| Dietary Fiber | 1.06g | 9% | |
| Protein | 2.68g | 11% | |
| Vitamin C | 3.7mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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