Pumpkin-Carrot Soup Shooters With Coconut Cream

• 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. Total time includes Coconut Cream.
4. Make Ahead: Let cool completely, and chill up to 3 days. Reheat in pan over medium heat until hot.

butter, shallots, red bell pepper, garlic, pepper, baby carrots, ginger, pimentufn, vegetable broth, pumpkin, kosher salt, freshly ground black pepper, heavy cream

Taken from www.myrecipes.com/recipe/pumpkin-carrot-soup-shooters (may not work)