These little shots of creamy, curried pumpkin soup will be a hit wherever you take them, be it your own home, an autumn shindig with friends, or even a full-blown Thanksgiving meal. They’re savory, seasonal, pretty to look at, easy to eat, and will most definitely get your appetite going. You’ll need about an hour to make this recipe — though most of that time is just waiting for the flavors to marry while simmering — and we recommend you serve them chilled!
Curried Pumpkin Soup Shots
What You Need
- 1 can (15 oz) of pumpkin puree
- 3 cups of veggie stock
- 1/2 cup diced onion
- 2 tbs. minced, roasted garlic
- 1/2 tsp. curry powder
- pinch of pepper
- pinch of salt
- 2 sprigs of fresh thyme, removed from stem
- 1/3 cup of heavy whipping cream
- Mini plastic cups (we’re using plastic shot glasses)
For the garnish, you’ll need the following:
- Red and yellow bell pepper
- 2 tbs. sour cream
- 1/4 tsp. milk (to thin)
- Pinch of curry powder
- Dash of fresh nutmeg
- Roasted pumpkin seeds
Combine the following ingredients into a large pot: pumpkin, broth, onion, garlic, curry powder, salt, pepper, and thyme. Mix well. Heat on high until it comes to a boil, then reduce heat and simmer for 25 minutes with the lid off. Note that we picked up our roasted garlic from the deli section at the grocery store. You can also use fresh garlic, or roast your own.
After the 25 minutes has elapsed, puree the soup in a food processor or blender. Do this in small batches. Return the pureed soup to your pot, bring to a boil, then simmer for another 20 minutes with the lid on.
While the soup is simmering, you can prepare your garnishes. First, cut up the bell peppers into thin slices, as pictured, and set aside. For the sour cream drizzle, combine your sour cream, milk, curry powder, and dash of freshly ground nutmeg. Mix well and place in a piping bag. Alternatively, you can use a sandwich bag and cut the tip off. Place the bag in the fridge until you’re ready to use it.
For the pumpkin seeds, you can roast your own (1.5 cups mixed with 2 tbs. butter and a pinch of salt, roasted at 300 degrees for 45 minutes) or pick some up at the store.
After the soup has simmered an additional 20 minutes, add your cream and mix well. Use either a piping bag or large spoon to pour the soup into your miniature cups. Clean up the edges with a damp paper towel and place on a festive serving tray. We’re using two pretty plates from the Let’s Be Fronds plate set. They’re both sitting on top of our On the Doily place mat.
Drizzle your sour cream topping, then place two bell pepper sticks in each cup. (P.S. The bell peppers are important because they’ll help your guests get all the soup out without having to use utensils or their fingers!) Finally, drop in two to four pumpkin seeds on each and then place in the fridge until you’re ready to serve!
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