Pumpkin and Shrimp Soup

• medium onions↗2

  sliced

• medium carrots↗2

  thinly sliced

• fresh cilantro1 tablespoon

  snipped

• fresh ginger1 tablespoon

  grated

• garlic↗2

  minced

• ground allspice1⁄2 - 1 teaspoon
• butter or margarine↗2 tablespoons
• chicken broth↗1

  (14 1/2 ounce) can, divided

• pumpkin↗1

  (15 ounce) can

• milk↗1 cup
• shrimp↗1

  (16 ounce) package frozen peeled and deveined cooked, thawed

Step-by-step instructions

1. 1

   In a large pot, melt butter.

2. 2

   Add onions, carrots, cilantro, ginger, garlic, and allspice; stir to mix.

3. 3

   Cover and cook 10-12 minutes or until vegetables are tender, stirring occasionally.

4. 4

   Transfer vegetable mixture to the container of an electric blender.

5. 5

   Add 1/2 cup chicken broth to the blender.

6. 6

   Cover and process until almost smooth.

7. 7

   In a saucepan, stir the pumpkin, milk, and rest of the chicken broth.

8. 8

   Add in the vegetable mixture and shrimp; cook until heated thoroughly; season with salt/pepper to taste.