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     Title: Caribbean Shrimp and Pumpkin Chowder
Categories: Soups, Shrimp, Caribbean, Dairy, Clams
     Yield: 10 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 oz cans whole tomatoes
          Undrained;  chopped
     1    6 oz can tomato paste
 1 1/2 lb Med shrimp;  deveined
     2 c  Cubed, cooked fresh pumpkin
     1 c  Evaporated skimmed milk
   1/3 c  Minced green onions
   1/4 c  Minced fresh parsley
     2 tb Minced fresh cilantro
     2 tb Lime juice

 Heat oil in a large Dutch oven over medium 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.

 Recipe by: Winebert

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