- 1 tablespoon olive oil
- 1 cup minced onion
- 1 (14.5 ounce) can pumpkin puree
- 1 cup chicken stock
- Salt and hot pepper to taste
- 1 1/2 cups Dannon Oikos Plain Greek Nonfat Yogurt, divided
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground smoked paprika
- 1/2 teaspoon toasted cumin
- Toasted sunflower or pumpkin seeds
- In a 3 quart soup pot heat oil. Add onions and saute 4-5 minutes. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer soup 10-12 minutes. Season soup with salt and pepper.
- Remove soup from heat (can be made in advance up to this point).
- In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup.
- Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface.
- Divide soup among the glasses and top each with a teaspoon of remaining yogurt.
- Sprinkle with toasted seeds if desired and serve.
05/18/2018
recipepes.com
Spiced Pumpkin Puree Shooters, recipe
PT15M
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455 calories
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