Spiced Pumpkin Soup and Shrimp

I got this recipe out of my Better Homes and Gardens Cookbook. This soup is a wonderfully warm and delicious soup that is perfect for anytime of year in my book. The spicy pumpkin flavors in the creamy soup, combined with the shrimp, is perfect.

Spiced Pumpkin Soup w/shrimp

2 medium onions, sliced
2 medium carrots, sliced
1 T. fresh cilantro
2 tsp. fresh ginger
1/2 tsp. ground allspice
2 cloves of garlic, minced
1 14 ounce can of chicken broth
1 15 ounce can of pumpkin
1 c. of soymilk
1 8 ounce package of frozen, peeled, and deveined cooked shrimp, thawed.
1/2 c. water for cooking

1. In a large saucepan, cook onions, carrots, ginger, allspice, and garlic in water. Let cook until tender, stiring a few times.
2. Transfer veggie mixture to a blender and add 1/2 c. of broth. Cover and blend until smooth.
3. In the same pot, combine the remaining 1 1/4 c. of broth, the pumpkin, and soy milk. Stir in blended veggie mixture and shrimp. Serve hot.