Sunday, February 23, 2014

A Month-of-Appetizers: Pumpkin Soup Shots with Coconut Cream

Talk about your different appetizer! While looking for new pumpkin soup recipes (my current fave is below), I came across a recipe for Pumpkin-Carrot Shooters at

It intrigued me to think of soup as an appetizer, but why not, eh? So I took the concept (and their coconut cream recipe) and adapted it to smaller glasses filled with my pumpkin soup. I have lots of these fancy cylinder shot glasses (you can buy sets that include teeny spoons) because I serve lots of mini-desserts. Each glass holds just over ¼ of a cup. Perfect for an appetizer shooter!

Pumpkin Shots with Coconut Cream (makes 12 shots)

½ small yellow onion, grated
1 tablespoon olive oil
1 cup pumpkin puree
2 cups chicken broth
1 teaspoon pumpkin pie spice
½ teaspoon salt
¼ cup heavy cream

In a medium pan, heat the grated onion in olive oil over medium heat for one minute.

Add pumpkin, broth, spice, and salt. Stir to combine completely. Stir in cream slowly. Heat to a simmer.

Emulsify with your immersion blender, food processor, or regular blender. Refrigerate. When cold, pour into shot glasses. Bring to room temperature. Top with Coconut Cream right before serving. Demonstrate to guests how to shoot the soup!

Coconut Cream (enough for 12 shot glasses)

¼ cup heavy whipping cream
dash of salt
¼ cup coconut milk

On medium speed, beat cream and salt to foamy. Add coconut milk. Beat until soft peaks form.

DH’s Rating: 3 Tongues Up  He doesn’t really like pumpkin soup (thus my search to find the perfect one he will like), and he thought soup as an appetizer was a pretty bad idea. “So people have to juggle two glasses and a plate?” He might have a point. He thinks it should stay as a first course sitting at the dinner table. With a spoon.

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