6 tablespoons butter
1 yellow onion, finely chopped
3 cloves garlic, minced
1 shallot, minced
1½ cups chopped carrots
5½ cups chicken broth
3 cups canned pumpkin
1 teaspoon salt
Garnish: crème fraîche
1. In a large Dutch oven, melt butter over medium heat. Add onion, garlic, and shallot. Cook for 4 to 5 minutes or until onion is translucent.
2. Add carrots to onion mixture, stirring well. Add broth to carrot mixture; bring to a boil over medium-high heat. Reduce heat to medium. Cover and simmer for 10 minutes or until carrots are tender.
3. Add pumpkin and salt, stirring to blend. Cover and cook for 10 minutes. Remove from heat.
4. In the work bowl of a food processor, pulse pumpkin mixture, in batches, until smooth. Pour into serving bowls or hollowed out mini pumpkins. Garnish with crème fraîche, if desired.
Serve this creamy pumpkin soup in a pumpkin for a presentation that will impress your guests as much as the flavor.