Start to Finish: 30 minutes
Makes: 4 servings (about 5¾ cups)
1. In a large saucepan cook onions, 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 1¼ cups broth, the pumpkin, and milk. Stir in blended vegetable mixture and shrimp; heat through. If desired, serve topped with plain yogurt and chives.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 4 | ||
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Calories: 154 | ||
Calories from Fat: 65 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 249.7mg | 9 % | |
Potassium 720.3mg | 19 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 16.2g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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