Spiced Pumpkin Puree Shooters

"Bottoms up! Delicious spiced pumpkin puree with a fun presentation will start your dinner off right." k
Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

64

shots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

64

servings

Adapted from bonappetit.com

Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup minced onion

  • 1/2

    cup carrots

  • 1/2

    cups celery

  • 3

    ounces tomato paste

  • 2 1/2

    pounds of peeled, seeded and diced pumpkin

  • 1

    pound of peeled. cored and chopped apples

  • 6

    ounces chicken stock

  • Salt and hot pepper to taste

  • 1 1/2

    cups Dannon Oikos Plain Greek Nonfat Yogurt, divided

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground smoked paprika

  • 1/2

    teaspoon toasted cumin

  • Toasted sunflower or pumpkin seeds

  • Check All Add to Shopping List

  • PREP

  • 10

    mins

  • COOK

  • 20

    mins

  • READY IN

  • 30

    mins Directions

Directions

In a 3 quart soup pot heat oil. Add onions, carrots and celery and saute 4-5 minutes. Add pumpkin and chicken broth and bring to a boil. Reduce heat and simmer until tender about 30 minutes. Remove soup from heat (can be made in advance up to this point) and cool 10 minutes. Puree mixture in a blender and then transfer back to soup pot. Season with salt and pepper to taste. Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface. Divide soup among the glasses and sprinkle with popcorn. Sprinkle with toasted seeds if desired and serve.

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