Spiced Pumpkin Puree Shooters

Spiced Pumpkin Puree Shooters
  • 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


  1. 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.
  2. Remove soup from heat (can be made in advance up to this point).
  3. In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup.
  4. Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface.
  5. Divide soup among the glasses and top each with a teaspoon of remaining yogurt.
  6. Sprinkle with toasted seeds if desired and serve.

05/18/2018
Spiced Pumpkin Puree Shooters, recipe PT15M PT1H 5 455 calories

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