Monday, November 7, 2016

Pumpkin-Carrot Soup

Pumpkin-Carrot Soup 
Makes 6 cups.
3 T. unsalted butter
2 large shallots, sliced
1 small red bell pepper, chopped
3 garlic cloves, chopped
1/2 jalapeño pepper, seeded and diced
1-lb. baby-cut carrots, coarsely chopped
1 T. minced fresh ginger
1/4 tsp. smoked Spanish paprika
6 cups chicken or vegetable broth
1-15-oz. can pumpkin puree
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

1/2 cup heavy whipping cream or coconut milk Chopped chives for garnish.

1. Melt butter in a Dutch oven over medium-high heat; add shallots, red peppers, garlic and jalapeño; sauté 5 minutes or until golden. Add carrots and sauté 5 minutes. Stir in ginger and smoked paprika; cook, stirring constantly, 1 minute. Stir in broth, pumpkin, salt and pepper. Bring to a boil, reduce heat to low and simmer, stirring occasionally, 25 minutes to combine flavors. Remove from heat; let stand 5 minutes.

2. Process soup in the pot with an emersion blender until smooth or transfer to a blender in batches to puree. Stir in heavy cream and more salt and pepper to taste. Cook soup over medium heat, stirring occasionally, 5 minutes or until heated through. (For a thinner soup, stir in more broth, 1 tablespoon at a time.) Spoon soup into bowls and serve sprinkled with chives and served with Rye Crisps (see below), if desired.

Tip: To Make Ahead, let soup cool completely, and chill up to 3 days. Reheat in pan over medium heat until warmed through.

Tip: This is also quite good as an appetizer served in small shot glasses.
Rye Crisps: Brush the party rye cocktail breads with melted butter and toast on a baking sheet in a 375 degree oven for 8 minutes. 

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