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    Shrimp + Pumpkin Soup


    Some meals are more than just food. We think this recipe makes for one of those special kinds of get-togethers. Bring together friends and family over this warming, hearty dish. You’ll have an evening full of smiles and “mmmm mmmm mmmmm’s.”


    1/2 small pumpkin, peeled and chopped (If you prefer squash, use 1/2 butternut squash peeled and chopped.)

    1 tomato, chopped

    2 leeks, chopped

    2 potatoes, chopped

    Salt, to taste

    2 tbsp olive oil

    4 cups low-sodium vegetable broth

    5 garlic cloves, minced

    1/2 pound shrimp, peeled


    1. In a large pot, add squash, tomato, leeks, potatoes, salt, 3 cloves garlic, and veggie broth. Boil for 45 minutes, or until the potatoes and vegetables are soft.

    2. In a pan over medium heat, saute 2 cloves garlic and cook the shrimp until completely pink. (If you’re a vegetarian, leave this step out!)

    3. Once vegetables are soft, put the soup stock in a blender and blend until desired consistency.

    4. Add shrimp and serve!


    About the Author

    By Izar Bicandi


    You’ll Love N+B Life! Our Better-Living App. Free with purchase.

    It’s packed with videos and articles created by a team of nutritionists, personal trainers, life coaches, meditation experts, and yogis.


    *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

    © 2016 Nourish + Bloom, LLC. All rights reserved.



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