Spiced Pumpkin Puree Shooters
By GadgetGirl
"Bottoms up! Delicious spiced pumpkin puree with a fun presentation will start your dinner off right." k
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
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- PREP
- 10 mins
- COOK
- 20 mins
- READY IN
- 30 mins Directions
Details
Servings 64
Adapted from bonappetit.com
Preparation
Step 1
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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