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Vegan Pumpkin Soup Shot Recipe

This Vegan Pumpkin Soup Shot is a perfect appetizer or a festive party starter. The rich and creamy texture of the pumpkin, combined with aromatic spices, makes it a delightful treat. The soup is not only vegan but also packed with vitamins and minerals, making it a healthy choice. Served in small shot glasses, it’s a unique and elegant way to impress your guests.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Party Starter
Cuisine American, International
Servings 4 people
Calories 120 kcal

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

Tips

  1. Fresh vs. Canned Pumpkin: Using fresh pumpkin gives a slightly different flavor profile, but canned pumpkin is convenient and works well.
  2. Spice Level: Adjust the spices according to your preference. Add a pinch of cayenne pepper for a bit of heat.
  3. Consistency: For a thicker soup, reduce the amount of vegetable broth. For a thinner soup, add more broth or water.
  4. Garnishing: Enhance the presentation with a dollop of coconut cream, a sprinkle of pumpkin seeds, or a dash of smoked paprika.
  5. Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
This Vegan Pumpkin Soup Shot is a versatile and delicious way to incorporate seasonal ingredients into your menu. It’s easy to make, visually appealing, and sure to be a hit at any gathering.