The Story & Intro
Hi, I’m Inaya, and today I’m excited to share one of my favorite little creations: pumpkin soup shooters. Growing up in Crete, pumpkins weren’t always the centerpiece of our meals, but my grandmother often made hearty vegetable soups when the air turned crisp. I’ve carried that warmth with me, and now I love putting a modern twist on classic recipes. These pumpkin soup shooters are rich, creamy, and full of flavor, yet they’re served in a fun, bite-sized way that makes them perfect for parties or family gatherings.
What I adore about this recipe is how it turns something so simple into a festive treat. Pumpkin soup has always been about comfort for me, but serving it in shooters makes it playful and elegant at the same time. Whether it’s a cozy autumn dinner, a Thanksgiving appetizer, or even a casual get-together, these pumpkin soup shooters never fail to bring people together around the table.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups pumpkin (peeled, seeded, and cubed)
- 2 carrots, peeled and chopped
- 3 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 1 cup coconut milk (or heavy cream for richer flavor)
- Fresh parsley or chives, for garnish
- Pumpkin seeds (optional, for topping)
Step-by-Step Instructions
Step 1: Sauté the aromatics
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until fragrant and soft, about 3–4 minutes.
Step 2: Add the vegetables
Stir in the pumpkin and carrots. Let them cook for 5–6 minutes, allowing the flavors to develop.
Step 3: Simmer the soup
Pour in the vegetable broth, add cumin and nutmeg, then bring to a boil. Reduce heat and let it simmer for 20–25 minutes, until the pumpkin and carrots are tender.
Step 4: Blend until smooth
Using an immersion blender (or carefully transferring to a blender), puree the soup until silky smooth.
Step 5: Add creaminess
Stir in the coconut milk (or heavy cream), season with salt and pepper, and simmer for another 5 minutes.
Serving Ideas
To make these pumpkin soup shooters shine, pour the hot soup into small shooter glasses or mini cups. Top with a sprinkle of fresh parsley or chives, a few roasted pumpkin seeds, and a drizzle of cream for presentation. These little shooters are best served warm, and they make an excellent appetizer for festive dinners, cocktail parties, or even holiday buffets.
You can also pair them with crusty bread or mini grilled cheese bites to make them even more filling. Their vibrant orange color adds a cheerful touch to any table, and guests love the unique presentation.
Conclusion
Pumpkin soup shooters are proof that comfort food can also be stylish and fun. They’re simple to make, easy to serve, and absolutely delicious. Every sip carries warmth, creaminess, and a hint of spice that feels like home. Whether you’re cooking for your family, friends, or a big holiday crowd, this recipe is a surefire way to impress while keeping things cozy. From my kitchen in Crete to yours, I hope you enjoy these little cups of happiness.
Short Version
Hi, I’m Inaya from Crete, and I’m thrilled to share my Pumpkin Soup Shooters recipe! Inspired by the comforting soups my grandmother used to make, I’ve turned a classic into a fun, modern appetizer. This creamy pumpkin soup, blended with carrots, spices, and coconut milk, is served in mini glasses, making it perfect for parties and gatherings. Garnished with fresh herbs and pumpkin seeds, each shooter is a cozy sip of autumn. It’s simple, tasty, and always a crowd-pleaser. Whether for holidays or casual dinners, these pumpkin soup shooters bring warmth and joy to the table.