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small glass shot glasses filled with creamy orange pumpkin soup swirled with cream in a wide horizontal shot, lined up on a wooden tray with sage leaves, natural light, shallow depth of field, landscape orientation

Roasted Pumpkin Soup Shots

Cream swirled roasted pumpkin soup is served warm in small glasses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 shots
Ingredients Method Notes

Ingredients
  

  • 3 cups roasted pumpkin cubed
  • 1 onion chopped
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Melt the butter in a pot and soften the onion for 5 minutes.
  2. Add the roasted pumpkin, broth, nutmeg, salt, and pepper and simmer 15 minutes.
  3. Blend until completely smooth with an immersion blender.
  4. Stir in most of the cream and warm through without boiling.
  5. Pour into small glasses and finish each with a swirl of the remaining cream.

Notes

Serve warm but not scalding so guests can sip right away.