Witch's Fingers with Dragon Tails & Pumpkin Soup
2 8.2 oz packages SeaPak® Tempura Shrimp
1 red bell pepper
1 lb fresh asparagus spears
2 tbsp olive oil
dash garlic salt
1 15 oz can pumpkin puree (not pumpkin pie filling)
1 14.5 oz can low sodium chicken broth
1 cup half and half
2 tbsp brown sugar
1 tsp nutmeg
1/8 tsp garlic salt
Dash of cinnamon
Preheat oven to 450°F.
Bake Tempura Shrimp for 12 to 14 minutes according to package instructions.
Cut top and bottom off bell pepper. Remove and discard seeds and membranes. Cut pepper into 1/2 inch strips.
Then cut strips into pieces approximately 1 inch long. At one end of the strips cut a point. At the opposite end cut the end so that it tapers for easy insertion into the shrimp. When shrimp are fully cooked remove from oven.
Cut the tough ends off the asparagus spears and place in a baking dish.
Sprinkle with olive oil and stir the asparagus until coated.
Arrange the asparagus in a single layer in the baking dish.
Sprinkle lightly with garlic salt.
Bake for 9-10 minutes at 450°F or until desired level of tenderness.
Pour pumpkin puree, chicken broth, half and half, brown sugar, nutmeg, garlic salt and cinnamon into a medium sized pot. Turn heat onto medium high.
Whisk ingredients together until fully incorporated. Stir occasionally until soup starts to simmer. Then turn heat down to low and let simmer for 4 minutes or until ready to serve.
Spoon soup into bowls.