Source: dLife

Creamy and unique soup combines the tastes of autumn with shrimp.

Servings

2 tbsp unsalted butter
2 medium onions , sliced
2 medium carrots , sliced
1 tbsp fresh cilantro , snipped
2 tsp fresh ginger root , grated
0.5 tsp ground allspice
2 medium garlic cloves , minced
14 floz fat free reduced sodium chicken broth
15 oz Pumpkin, canned, unsalted
1 cup whole milk
8 oz cooked shrimp , peeled and deveined (if frozen, thawed)

1 Melt butter in a large pot and cook the onions, carrots, cilantro, ginger, allspice, and garlic, covered until tender, about 10-12 minutes, stirring 1-2 times.
2 Place cooked vegetables in a blender or food processor, add 1/2 cup of chicken broth and process until almost smooth.
3 Place pot back on stove and add the remaining 1 1/4 cups of broth, pumpkin, milk, blended vegetable mixture, and shrimp; heat thoroughly.

You can make slight changes to this to lower sodium, calories, and fat like using reduced fat margarine instead of butter, skim milk instead of whole, and reduced sodium, fat free chicken broth instead of regular.