Vegan Pumpkin Soup Shots Recipe: A Warm, Nutritious
This vegan pumpkin soup shot recipe is a delightful, nutrient-packed appetizer or party starter that’s both flavorful and easy to prepare. Made with roasted pumpkin purée, coconut milk, and a blend of warming spices like cinnamon, nutmeg, and smoked paprika, it offers a creamy, slightly sweet, and savory experience. Begin by sautéing onions and garlic in olive oil until fragrant, then add the pumpkin purée, vegetable broth, and spices. Simmer the mixture until well combined, then blend until silky smooth. Stir in coconut milk for added creaminess and season with salt and pepper to taste. Serve the soup warm in shot glasses or small bowls, garnished with a swirl of coconut cream, pumpkin seeds, or fresh herbs like parsley. Perfect for fall gatherings, this recipe is not only delicious but also dairy-free, gluten-free, and brimming with seasonal goodness.
Vegan Pumpkin Soup Shots Recipe: A Warm, Nutritious
If you’re looking for a cozy and vibrant appetizer or party starter, Vegan Pumpkin Soup Shots are the perfect choice! These creamy, spiced soup shots are not only visually appealing but also brimming with flavor and nutrients. Whether you’re hosting a holiday gathering, celebrating fall, or just looking for a light, healthy snack, this recipe checks all the boxes.
Packed with the richness of pumpkin, the warmth of spices, and the creaminess of coconut milk, this dish is vegan, gluten-free, and easily customizable. Serve these soup shots in small glasses or cups to create an elegant and fun experience for your guests.
Vegan Pumpkin Soup Shot Recipe
Equipment
- Large pot
- Blender or immersion blender
- Measuring cups and spoons
- Cutting board
- Knife
- Wooden spoon
- Ladle
- Shot glasses
Ingredients
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare Ingredients: If using fresh pumpkin, peel, seed, and chop it into small pieces. For canned pumpkin, ensure it's pure pumpkin puree without added spices.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
- Add Spices: Stir in the ground cumin, cinnamon, and nutmeg. Cook for another minute until fragrant.
- Combine Ingredients: Add the pumpkin puree and vegetable broth to the pot. Stir to combine and bring to a boil.
- Simmer: Reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Blend Soup: Using a blender or immersion blender, puree the soup until smooth. If using a regular blender, blend in batches to avoid splattering.
- Add Coconut Milk: Return the blended soup to the pot if using a regular blender. Stir in the coconut milk and heat through. Do not boil.
- Season: Add salt and pepper to taste.
- Serve: Ladle the soup into shot glasses. Garnish with fresh parsley or chives if desired. Serve warm.
Notes
Nutritional Highlights
Pumpkin is a powerhouse of nutrients, making this soup as healthy as it is delicious. Here’s what you get in each serving:
- Calories: ~85 per shot
- Vitamin A: High, supports eye health and immunity
- Fiber: Aids digestion
- Antioxidants: From pumpkin and spices, reducing inflammation
- Healthy Fats: Provided by coconut milk
- Low Fat and Cholesterol-Free: Perfect for a heart-healthy diet
Ingredients (Serves 6 as shots or 2-3 as a full soup)
Soup Base:
- 2 cups pumpkin purée (canned or homemade)
- 1 cup vegetable broth
- 1 cup coconut milk (full-fat or light, based on preference)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Spices and Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon smoked paprika (optional, for a smoky flavor)
- Salt and black pepper to taste
Garnish (Optional):
- Toasted pumpkin seeds
- A drizzle of coconut cream
- Fresh parsley or chives, finely chopped
Instructions
- Prepare the Ingredients
- If using fresh pumpkin, roast and purée it beforehand. For canned pumpkin, ensure it’s unsweetened and smooth.
- Sauté Aromatics
- Heat olive oil in a medium saucepan over medium heat.
- Add the chopped onion and garlic. Sauté until translucent and fragrant, about 3-5 minutes.
- Combine Soup Base
- Stir in the pumpkin purée, vegetable broth, and coconut milk. Mix well to create a creamy consistency.
- Add Spices
- Sprinkle in cumin, cinnamon, nutmeg, and smoked paprika (if using). Season with salt and pepper to taste. Stir thoroughly to combine.
- Simmer the Soup
- Lower the heat and let the soup simmer for 10-15 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together.
- Blend for Smoothness
- For an ultra-creamy texture, use an immersion blender or transfer the soup to a blender in batches. Blend until silky smooth.
- Taste and Adjust
- Check the seasoning. Add more spices, salt, or pepper if needed. If the soup is too thick, thin it out with a little more broth or coconut milk.
- Serve as Shots
- Pour the soup into small shot glasses or espresso cups. Garnish with toasted pumpkin seeds, a drizzle of coconut cream, or chopped herbs.
Pro Tips for the Perfect Vegan Pumpkin Soup Shots
- Make Ahead: Prepare the soup a day in advance and store it in the fridge. Reheat before serving.
- Spice it Up: Add a pinch of cayenne or chili flakes for a hint of heat.
- Serving Style: For a festive look, serve the shots on a decorative tray with garnishes placed in bowls alongside.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.