Pumpkin Soup Shooters with Crispy Baked Chickpeas

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Baked chickpeas and pumpkin soup come together to make a pumpkin soup recipe in shot glasses that can be served as an hors d’oeuvre, or placed on a table for guests to help themselves during a cocktail party.  Soup shooters are just puréed soups in a shot glass, and make a festive presentation for fall and winter party fare.  A 3-ounce shot glass, the standard size shot glass, makes this a small sipped treat, and the perfect cocktail snack. Alternatively, the soup can be ladled into bowls in larger portions as an appetizer for a fall dinner.


About the ingredients:  Carrots and apples are added to pumpkin purée (not pumpkin pie filling) to lend sweetness.  Adding a potato thickens the soup and gives it creaminess, without having to add any dairy.  Nutmeg, cinnamon, and mild yellow curry are warming fall spices that go well with pumpkin, carrots, and apples.


Pumpkin Soup Shooters with Crispy Baked Chickpeas

Pumpkin Soup Shooters with Crispy Baked Chickpeas

Servings: 20 | Serving Size: 1 3 ounce shot glass | Calories: 75 | Total Fat: 3 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 1 mg | Sodium: 116 mg | Carbohydrates: 11 g | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 2 g | SmartPoints (Freestyle): 3


  • For the chickpeas:
  • 1 (15 ounce) can garbanzo beans (chickpeas)
  • 1 tablespoon olive oil
  • 3/4 tablespoon chili powder
  • 1/16 tablespoon cayenne pepper
  • 1/4 teaspoon salt
  • For the soup:
  • 2 tablespoons olive oil
  • 1 medium white onion
  • 2 cups chopped, peeled carrots
  • 2 cloves garlic, minced
  • 6 to 8 cups vegetable stock or chicken stock (homemade or low sodium preferred)
  • 1 can (15 ounces) unsweetened pumpkin puree (not pumpkin pie filling)
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 medium sized potato, peeled and chopped
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1 tablespoon yellow curry powder
  • Salt, to taste


  1. For the chickpeas:
  2. Preheat oven to 400 degrees F. In a large bowl, toss the chickpeas with the olive oil and spices until well coated. Spread in an even layer on a baking sheet and bake for 30 to 40 minutes, until crisp.
  3. For the soup:
  4. Heat olive oil in saute pan over medium heat and add the carrots and onion. Cook for 5 to 6 minutes over medium high heat until onion is softened and translucent at the edges. Add the garlic and cook for an additional 30 seconds, until golden and fragrant. Add the puree, carrots, potatoes and apples and 6 cups of the stock and stir. Add all of the spices, stir. Allow to cook over medium high heat for 25 to 30 minutes, until carrots and potatoes are soft. Add more stock while cooking if necessary. With an immersion (hand) blender or in a standing blender in batches, filling halfway each time and holding the lid with a towel, puree the soup until smooth. If necessary, add more stock to achieve desired consistency. Add salt to taste.
  5. To serve as soup shooters, place some of the soup in a measuring cup or small pitcher and pour into the shot glasses. Add a few chickpeas to the top of each. Alternatively, soup can be ladled into bowls with the chickpeas placed for garnish in the center of each.

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