Pumpkin Soup Shooters

🛒 Ingredients

• Pumpkin, peeled and diced 280 g · 73 kcal
• Onion, chopped 60 g · 24 kcal
• Garlic, minced 5 g · 7 kcal
• Vegetable broth 280 g · 14 kcal
• Heavy cream (35% fat) 50 g · 170 kcal
• Olive oil 8 g · 71 kcal
• Toasted pumpkin seeds, for garnish 18 g · 103 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add minced garlic, diced pumpkin, nutmeg, cinnamon, and ginger powder. Sauté for another 2-3 minutes, stirring occasionally, until fragrant.
3. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pumpkin is very tender.
4. Remove from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
5. Stir in the heavy cream and season with salt and black pepper to taste. Heat gently for another minute or two, without boiling.
6. Pour the warm pumpkin soup into individual shot glasses. Garnish each shooter with a sprinkle of toasted pumpkin seeds and an optional drizzle of cream.