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Pumpkin-Carrot Soup Shooters with Coconut Cream

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


Hands-on time 35 mins
Total time 1 hr, 25 mins
Yield Makes 6 cups
Serve this in glass votives or demitasse cups.


  • 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

How to Make It

  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.

Cook's Notes

Total time includes Coconut Cream.

Make Ahead: Let cool completely, and chill up to 3 days. Reheat in pan over medium heat until hot.