Pumpkin-Carrot Soup Shooters with Coconut Cream

Name: Pumpkin-Carrot Soup Shooters with Coconut Cream
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 35
Cuisine: Global
Ingredients: 454 grams package baby carrots, coarsely chopped; 0 teaspoons freshly ground black pepper; 3 Tbsps butter; 425 grams pumpkin; 35 servings Garnishes: toasted flaked coconut; 35 servings Coconut Cream; 1 Tbsp grated fresh ginger; 3 garlic cloves, chopped; 118 milliliters heavy cream; 1 teaspoons kosher salt; 0 teaspoons pimentón (sweet smoked Spanish paprika); 1 small red bell pepper, chopped; 2 larges shallots, sliced; 1 liters vegetable broth

Need It will be a hit at your Autumn event. Head to the store and pick up heavy cream, pepper, pumpkin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Melt butter in a Dutch oven over medium-high heat; add shallots, next 2 ingredients, and, if desired, jalapeo, and saut 5 minutes or until golden.

Ingredients you will need

Shallot

Butter

Equipment you will use

Dutch Oven

Add carrots, and saut 5 minutes. Stir in ginger and pimentn, 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.

Ingredients you will need

Carrot

Ginger

Broth

Remove from heat; let stand 5 minutes.

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.)

Ingredients you will need

Salt And Pepper