Title: Caribbean shrimp and pumpkin chowder
 Categories: Peppers, Soups & ste, Breads, Muffins & r
      Yield: 1 Servings
 
      2 tb Vegetable oil
      4 c  Chopped onion
      2 tb Madras curry powder
      1 tb Minced peeled gingerroot
    1/4 ts Crushed red pepper
      3    Cloves garlic -- crushed
      5 c  Clam juice
      1 c  Diced red bell pepper
      1 c  Diced yellow pepper
    1/2 ts Salt
      2    14.5oz cans
           Undrained -- chopped
      1    6oz can
  1 1/2 lb Med
      2 c  Cubed, cooked fresh pumpkin
      1 c  Eavaporated skimmed milk
    1/3 c  Minced green onions
    1/4 c  Minced fresh parsley
      2 tb Minced fresh cilantro
      2 tb Lime juice
           No-salt added whole tomatoes
           Tomatoe paste
           Shrimp -- deveined
 
  Heat oil in a large Dutch oven over meduim heat. Add onion; saute 7
  minutes or until tender.  Add curry powder, gingerroot, crushed red
  pepper, and garlic; saute 2 minutes. Add clam juice and next 5
  ingredients { clam juice through tomato paste}; bring to a boil.
  Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook,
  uncovered, 5 minutes or until shrimp is done. Stir in remaining
  ingredients, cook 5 minutes or until thoroughly heated.