Creamy Avocado Soup with Shrimp and Pepitas

Avocados are so delicious, nutrient-rich and in season!  Let’s make the most of this fruit with a satisfying and easy summer soup.

Creamy Avocado Soup with Shrimp and Pepitas (serves 6)

3 to 4 avocados, halved and pitted

2-3 cups skim milk

¼ teaspoon salt

1/8 teaspoon ground red pepper, or to taste

2 tablespoons freshly squeezed lime juice, from 1-2 limes; or to taste

1 cup small shrimp, cleaned

1 small lemon, quartered and seeded

1 cup pepitas (pumpkin seeds)

2 teaspoons chili powder

¼ cup fresh cilantro leaves, coarsely chopped

4 teaspoons Greek yogurt

Prep garnishes:

Steam shrimp in steamer for 10 minutes with juice from 1 lemon.  Cool in fridge.

Toast pepitas with 2 teaspoons chili powder in small skillet over medium heat until golden.

Prepare soup:

Spoon contents of avocado halves into blender.  Add 2 cups milk, salt and red pepper; puree.  Add up to 1 cup milk until desired consistency.  (at this point in the recipe, the soup can be covered and refrigerated for up to 4 hours).  Stir in lime juice, taste and adjust salt/pepper, as needed.  Serve immediately topped with shrimp, pepitas, a dollop of yogurt and cilantro.

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