Pumpkin-Carrot Soup Shooters with Coconut Cream [Rhonda]

(Photo by Matt Koulermos)

Once again, Cooking with Friends knocked our socks off at this year's holiday party with a super fabulous starter, a soup that holds a bit of mystery along with big flavors. It was served in mini martini glasses, but when I made it at home for Matt, a small bowl worked nicely.

Jalapeno heat and a hint of coconut make this soup intriguing. The recipe yields about 6 cups worth and freezes well, minus the coconut cream. Add that fresh when you serve.

Ingredients:

3 tablespoons butter
2 large shallots
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeno pepper, seeded and diced
1 tablespoon grated fresh ginger
1/4 teaspoon pimenton (sweet smoked Spanish paprika)
6 cups of vegetable broth
1 (15 oz.) can pumpkin
1 lb. carrots, peeled and diced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
Coconut Cream
Garnish with toasted flaked coconut

1. Melt butter in Dutch oven over medium-high heat, add shallots, red bell pepper, garlic, and jalapeno. Then sauté 5 minutes or until golden. Add carrots and sauté 5 minutes. Stir in ginger and pimento and cook, stirring constantly, for one minute. Stir in broth and pumpkin, salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 25 minutes or until tender. Remove from heat, let stand for 5 minutes.

2. Process soup in food processor  until smooth. Stir in heavy cream. Add salt and pepper if necessary. Cook over medium heat, stirring occasionally, 5 minutes or until hot. For thinner soup, stir in more broth, a little at a time. Pour into small glasses or bowls, dollop with coconut cream.

3. Coconut Cream:
(Makes about 1 1/2 cups)
Place 1/2 cup cold heavy cream and a pinch of salt in a chilled bowl, beat at medium high speed until foamy. Add 1/3 cup coconut milk, beat until soft peaks form.

Suggested soundtrack: "Say Something," with Christina Aguilera and A Great Big World. Not because it has anything to do with soup, but the melody and lyrics are heartbreakingly lovely.