Pumpkin-Carrot Soup Shooters with Coconut Cream Recipe | MyRecipes.com Mobile

Ingredients

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