Description

These elegant little pumpkin soup shooters are silky, spiced, and perfect for parties. A touch of black salt on the rim adds drama, making them a show-stopping appetizer.

Ingredients

Scale

2 cups pumpkin purée (canned or homemade; not pumpkin pie filling)
2 cups vegetable broth (or chicken broth)
1 cup coconut milk, heavy cream, or half-and-half
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil or butter
1 tsp ground cinnamon
½ tsp nutmeg (freshly grated preferred)
½ tsp smoked paprika
Salt and pepper, to taste
Black salt (Kala Namak) or coarse sea salt with activated charcoal, for rimming glasses
Optional garnish: dollop of coconut cream or sour cream, thyme leaf, pumpkin seed

Instructions

Step 1: Sauté Aromatics
Heat olive oil or butter in a medium pot over medium heat. Add onion and sauté 3–4 minutes until translucent. Add garlic and cook 1 more minute, careful not to brown.

Step 2: Build Soup Base
Add pumpkin purée, vegetable broth, cinnamon, nutmeg, and smoked paprika. Stir until smooth and combined.

Step 3: Simmer
Bring to a gentle simmer for 10 minutes to let flavors meld.

Step 4: Blend for Silky Texture
Use an immersion blender to blend the soup until smooth. If using a countertop blender, blend in batches with a kitchen towel over the lid to prevent spills.

Step 5: Add Creaminess
Lower heat and stir in coconut milk or cream. Warm through 2–3 minutes, but do not boil. Taste and adjust seasoning with salt and pepper.

Step 6: Rim the Glasses
Pour a thin layer of black salt onto a plate. Lightly moisten each shot glass rim with water or lemon, then dip into the salt to coat evenly.

Step 7: Serve
Ladle warm soup into prepared shot glasses. Garnish with a dollop of cream and optional thyme or pumpkin seed. Serve immediately.

Notes

Soup can be made 1–3 days in advance (store in airtight container in fridge).
Reheat gently on stove over low heat.
Rim glasses just before serving.

Nutrition

Calories: 65 cal Per Shooter
Fat: 3g
Carbohydrates: 8 g
Protein: 1 g