The Story & Intro
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Autumn has always been my favorite season the air turns crisp, the markets fill with pumpkins, and my kitchen fills with the comforting aroma of roasted vegetables and herbs.
When I was little, my grandmother used to roast pumpkins in her old stone oven. She’d mash the tender flesh with olive oil and a sprinkle of sea salt, then pour it into bowls as we sat by the fireplace. It was simple, earthy, and absolutely perfect.
Years later, I wanted to bring that same cozy feeling to my Halloween gatherings but with a playful twist. That’s how Pumpkin Soup Shooters were born! These little cups of velvety pumpkin soup are elegant enough for a dinner party but fun enough for a spooky celebration.
Each shooter is topped with a tiny ghost-shaped crouton, made from toasted bread and a touch of butter. The creamy pumpkin base, flavored with garlic, thyme, and a swirl of cream, feels like a warm hug in every sip.
Whether you’re serving them as an appetizer or a light snack, these Pumpkin Soup Shooters are bound to impress. They’re cozy, adorable, and best of all ready in under 30 minutes. Let’s make some warm Halloween magic together!
Table of Contents
Ingredients
For about 12 Pumpkin Soup Shooters (shot glass–size portions):
For the Soup:
- 2 cups pumpkin purée (homemade or canned)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- ½ cup heavy cream or coconut milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
For the Ghost Croutons:
- 3 slices of white bread
- 1 tablespoon melted butter
- Ghost-shaped cookie cutter (or small knife for freehand shapes)
Step-by-Step Instructions
Step 1: Make the Ghost Croutons
Preheat your oven to 375°F (190°C). Using a ghost-shaped cookie cutter, cut small ghosts from each bread slice. Brush them lightly with melted butter and place them on a baking tray.
Bake for 5–7 minutes or until golden and crispy. Set aside to cool.
Step 2: Sauté the Aromatics
In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté for about 3 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Pumpkin and Spices
Stir in the pumpkin purée, vegetable broth, nutmeg, cinnamon, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld together.
Step 4: Blend and Cream
Use an immersion blender to puree the soup until smooth and velvety. Stir in the heavy cream or coconut milk and simmer for 2 more minutes. Taste and adjust seasoning as needed.
Step 5: Assemble the Shooters
Pour the warm pumpkin soup into small shooter glasses or mini cups. Top each with a ghost-shaped crouton and a tiny drizzle of cream or olive oil for garnish.
Serve immediately while hot or keep warm in a slow cooker until guests arrive.
Serving Tips
- Serve your Pumpkin Soup Shooters warm on a tray surrounded by mini pumpkins and tea lights for that Halloween glow.
- Add a sprinkle of smoked paprika or pumpkin seeds for extra texture.
- For vegan guests, use coconut milk instead of cream and plant-based butter for the croutons.
- These shooters also make a lovely appetizer for Thanksgiving or any autumn dinner party!
Conclusion
Every spoonful of these Pumpkin Soup Shooters feels like a cozy embrace. They bring together everything I love about cooking warmth, creativity, and a touch of playfulness. My grandmother’s traditional pumpkin soup inspired this recipe, but the ghost-shaped croutons are all mine a little nod to Halloween whimsy!
They’re proof that even simple recipes can be transformed into something magical with just a bit of imagination. So, grab your pumpkins, fire up your stove, and let your kitchen glow with the golden color of fall.
Here’s to a Halloween filled with comfort, laughter, and delicious little Pumpkin Soup Shooters! 🧡👻