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
For the Chickpeas
- 15 ounces garbanzo beans can (chickpeas)
- 1 tablespoon olive oil
- 3/4 tablespoon chili powder
- 1/16 tablespoon cayenne pepper
- 1/4 teaspoon salt
For the Soup
- 2 tablespoon olive oil
- 1 white onion medium
- 2 cups carrots chopped, peeled
- 2 cloves garlic minced
- 6 to 8 cups vegetable stock or chicken stock, homemade or low sodium preferred
- 15 ounces pumpkin puree can, unsweetened (not pumpkin pie filling)
- 1 granny smith apple peeled, cored, and chopped
- 1 potato medium-sized, peeled and chopped
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon yellow curry powder
- salt to taste
For the Chickpeas
- 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.
For the Soup
- 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 the desired consistency. Add salt to taste.
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