Pumpkin-Carrot Soup Shooters with Coconut Cream

Ingredients

  • Garnishes: toasted flaked coconut
  • ½ cup heavy cream
  • ¼ teaspoon freshly ground black pepper
  • ¾ teaspoon kosher salt
  • 1 (15-oz.) can pumpkin
  • 6 cups vegetable broth
  • ¼ teaspoon pimentón (sweet smoked Spanish paprika)
  • + 7 more ingredients
    • 1 tablespoon grated fresh ginger
    • 1 (1-lb.) package baby carrots, coarsely chopped
    • ½ jalapeño pepper, seeded and diced (optional)
    • 3 garlic cloves, chopped
    • 1 small red bell pepper, chopped
    • 2 large shallots, sliced
    • 3 tablespoons butter

1. Melt butter in a Dutch oven over medium-high heat; add shallots, next 2 ingredients, and, if desired, jalapeño, and sauté 5 minutes or until golden. Add carrots, and sauté 5 minutes. Stir in ginger and pimentón, and cook, stirring constantly, 1 minute. Stir in broth and next 3 ingredients. Bri...

View full recipe at SpringPad

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