Pumpkin-Carrot Soup Shooters With Coconut Cream Recipe

Name: Pumpkin-Carrot Soup Shooters With Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 large shallots, sliced; 1 small red bell pepper, chopped; 3 garlic cloves, chopped; 1/2 jalapeno pepper, seeded and diced (optional); 1 (1-lb.) package baby carrots, coarsely chopped; 1 tablespoon grated fresh ginger; 1/4 teaspoon pimenton (sweet smoked Spanish paprika); 6 cups vegetable broth; 1 (15-oz.) can pumpkin; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup heavy cream; Garnishes: toasted flaked coconut

Servings: persons

3 tablespoons butter
2 large shallots, sliced
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeno pepper, seeded and diced (optional)
1 (1-lb.) package baby carrots, coarsely chopped
1 tablespoon grated fresh ginger
1/4 teaspoon pimenton (sweet smoked Spanish paprika)
6 cups vegetable broth
1 (15-oz.) can pumpkin
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
Garnishes: toasted flaked coconut

1
Melt butter in a Dutch oven over medium-high heat; add shallots, next 2 ingredients, and, if desired, jalapeno, and saute 5 minutes or until golden. Add carrots, and saute 5 minutes. Stir in ginger and pimenton, and cook, stirring constantly, 1 minute. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until tender. Remove from heat; let stand 5 minutes.
2
Process soup with a handheld blender until smooth. Stir in heavy cream and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes or until hot. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Pour into small glasses; dollop with Coconut Cream.
3
Make Ahead: Let cool completely, and chill up to 3 days. Reheat in pan over medium heat until hot.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, 2 large shallots, sliced, 1 small red bell pepper, chopped, 3 garlic cloves, chopped, and more.

Yes, Pumpkin-Carrot Soup Shooters With Coconut Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin-Carrot Soup Shooters With Coconut Cream

How did you like this recipe?

Frequently Asked Questions