With holidays popping up in two shakes of a lamb’s tail, I was chatting with two of my closest culinary cohorts and meal planning visionaries. Amid meal planning for this year’s festivities, they inspired me with a delectable idea for a holiday appetizer—an amuse bouche if you will—that’s seasonal and out of this world.

My fellow foodie aficionados: meet the pumpkin soup shooter.

Tapasgiving | Spicy & Sweet Pumpkin Soup Shooter | 30-Minute Meals | Thanksgiving Appetizer |Jessica Brigham Blog — **Adapted from my original article as Food Contributor for City Farmhouse.**

True confession: I thought I didn’t like pumpkin soup. I’m open to trying anything and I assure you I’m a changed woman. I’m also a sucker for all things soup, so it really comes as no surprise. 😆 The key element: a sultry roast of the pumpkin. The deep char adds a delightful smoky note to the dish. Not to mention, your house is going to smell like like an autumnal wonderland complete with bunnies, bright colors and chilled sunshine.

The smoky character in cahoots with the inherent sweetness of the pumpkin; plus a little bitta spice; PLUS a succulent dollop of creme fraiche, homemade crispy onions, and chives plucked fresh from the garden … this is a combination that makes angels sing. How perfectly in time for the holidays.

If you’re in need of a last minute appe-teaser, this pumpkin soup shooter whips up in about thirty minutes or less. It looks fancy, but it’s a great recipe for beginners AND a little batch goes a long way. A handful of these ingredients are still in season, so hop on over to your local farmers’ market for that freshly-plucked produce. 💞 #loveyourlocal

Sweet + Spicy Pumpkin Soup Shooter | Thanksgiving Appetizer
Makes 25-30 servings

Ingredients
For Pumpkin Soup
1 2-2.5 lb. sugar pumpkin, cored and seeded
1 medium sweet onion, chopped
3-5 garlic cloves, minced
2 stalks celery, sliced
2 tbsp. butter
4 cups vegetable or chicken broth
2 tsp. cayenne pepper
2 tbsp. honey
Creme fraiche
Chives
EVOO
Salt, to taste

For Crispy Onions
1 small yellow or white onion
1 cup water (or milk)
½ cup all-purpose flour
1 cup safflower oil, for frying

Kitchen Tools
Porcelain Spoons
Small & Large saucepan
Immersion Blender
Mandoline
Spider Skimmer
Sheet pan
Small Prep Bowls
Garlic Press
Ladle
Tongs
Chef’s Knife

Preheat the oven to 425 degrees. Core and seed your sugar pumpkin. Cut into one-inch wide slices. Place slices on a sheet pan and roast for 25 minutes. When done, remove from oven, turn broiler to high, drizzle with EVOO, and continue roasting for five to seven minutes (until charred).
Use a mandoline to thinly slice crispy onions. Soak in water (or milk) for 20 to 30 minutes. Pat dry on a towel and douse in all-purpose flour.
In a large saucepan, add a large drizzle of EVOO and saute celery, onion and garlic until fragrant, about five to seven minutes. Add butter and broth and bring to a boil. Reduce heat to a simmer, add roasted pumpkin slices and puree with an immersion blender. Add cayenne, honey, and salt. Simmer on medium-low heat for another five to ten minutes.
In a small saucepan, heat safflower oil on high until lightly bubbling. Add floured onion slices until browned and crispy. Drain over a paper towel and lightly salt.
Arrange your porcelain spoons. Ladle pureed pumpkin soup, dollop of creme fraiche, two crispy onions and chives. Serve immediately!