Spiced Pumpkin Puree Shooters recipe

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Ingredients

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 ½ cups Dannon Oikos Plain Greek Nonfat Yogurt, divided
½ teaspoon ground cinnamon
½ teaspoon ground smoked paprika
½ teaspoon toasted cumin
Toasted sunflower or pumpkin seeds

Nutrition Info

36.3 calories
carbohydrate: 4.2 g
cholesterol: 1.7 mg
fat: 1.3 g
fiber: 1 g
protein: 2.7 g
saturatedFat: 0.2 g
servingSize: -
sodium: 130 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

16 servings

Recipe Note

Bottoms up! Delicious spiced pumpkin puree with a fun presentation will start your dinner off right.

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