As October settles in, thoughts turn to warm sweaters and anything with pumpkin. Celeb Chef Meg Hall, A former analyst for Merrill Lynch, who ditched high finance to train at Le Cordon Bleu and is a passionate “farm to table” conscientious cook, came up with a scrumptious pumpkin shooter, that’s even better than a pie in a bottle. Trust us on this one.
THE GREAT PUMPKIN SHOOTER
Makes 20 Soup Shooters, 2 oz each
2 T Butter, unsalted
1 Yellow Onion, diced
2 Carrots, peeled and diced
1 Red Apple, peeled and diced
5 Slices Bacon, cut into small pieces
2 Cups Fresh Pumpkin, roasted and diced, or Pumpkin Puree
3 Cups Chicken Stock
1 Cup Heavy Cream
½ t Ground Cumin
½ t Garlic Powder
¼ t Ground Sage
1/8 t Allspice
¼ t Ground Cayenne Pepper
1 Cup Pumpkin Seeds, Toasted
TT Kosher Salt & Freshly Ground Black Pepper
1. In a large saucepot, melt butter over medium heat. Add in the diced carrot and cook until soft, then add onion, bacon and apple. Cook until mixture is soft and translucent.
2. Add in pumpkin and all spices. Stir frequently for 5 minutes to marry flavors.
3. Add in Chicken Stock.
4. Place soup in blender or use immersion blender in the saucepot to puree soup until smooth.
5. Gradually add cream and seasoning until desired taste is achieved.
6. Serve hot with pumpkin seed garnish. Can be refrigerated for 2 days or frozen for 3 months.
Notes and Fixes
– Recipe can be made vegan by using olive oil instead of butter; coconut milk instead of cream; Vegetable Stock instead of Chicken Stock; omit Bacon.
– Omit bacon if needed for dietary restrictions
– If the soup is too thick, add more chicken stock.
– If the soup is too thin, let cook longer before seasoning to reduce.
– If the soup can’t take more salt, but needs more flavor, try adding a dash of lemon juice or white wine vinegar. Just a dash!
– Fresh Pumpkin, Heirloom Carrots and Apples from the farmers’ market would really punch up the recipe.