Caribbean Shrimp-and-Pumpkin Chowder

Ingredients

• 2 tablespoon(s) vegetable oil
• 4 cup(s) chopped onion
• 2 tablespoon(s) Madras curry powder
• 1 tablespoon(s) minced peeled gingerroot
• 1/4 teaspoon(s) crushed red pepper
• 3 clove(s) garlic, crushed
• 5 cup(s) clam juice
• 1 cup(s) diced red bell pepper
• 2 14.5 oz. cans no-salt added whole tomatoes, undrained and chopped
• 1 6 oz. can tomato paste
• 1-1/2 pound(s) meium shrimp, peeled and deveined
• 2 cup(s) cubed, cooked fresh pumpkin
• 1 cup(s) evaporated skimmed milk
• 1/3 cup(s) minced green onions
• 1/4 cup(s) minced fresh parsley
• 2 tablespoon(s) minced fresh cilantro
• 2 tablespoon(s) lime juice

Preparation

1. Heat oil in a large dutch oven over medium heat. Add onion; saute 7 min. or until tender. Add onion; saute 7 min. or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 min. Add clam juice through tomato paste); bring to a boil. Cover, reduce heat and simmer 20 min. Add shrimp; cook, uncovere, 5 min. or until shrimp is done. Stir in remaining ingredients, cook 5 min. or until thoroughly heated.