Pumpkin-Carrot Soup Shooters with Coconut Cream

By LRay

Marian Cooper Cairns, Southern Living

DECEMBER 2013, PAGE 184.

Ingredients

• 3 tablespoons butter
• 2 large shallots, sliced
• 1 small red bell pepper, chopped
• 3 garlic cloves, chopped
• 1/2 jalapeño pepper, seeded and diced (optional)
• 1 (1-lb.) package baby carrots, coarsely chopped
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon pimentón (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
• Coconut Cream
• Garnishes: toasted flaked coconut
• COCONUT CREAM
• 1/2 cup cold heavy cream
• Pinch of table salt
• 1/3 cup coconut milk

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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. 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.

COCONUT CREAM

Place cold heavy cream and salt in a chilled bowl; beat at medium-high speed with an electric mixer until foamy. Add coconut milk; beat until soft peaks form.