Curried Pumpkin Soup Shooters

1. Preheat oven to 400°F.

Pumpkin Puree:

1. Wash pumpkins thoroughly, slice in half and scoop out seeds.
2. Brush oil over the pumpkins and place face down on a baking sheet.
3. Cook until tender (approx. 30 minutes).
4. Let cool and scoop out the flesh.
5. Season with salt and pepper to taste and puree.
6. Set aside 2 cups of puree.

Assembly:

1. In a large stock pot, heat 1 tbls of Mazola Canola Oil over medium/high heat and saute onions until softened.
2. Add salt, turn heat down to medium and add minced garlic and saute until fragrant.
3. Add curry powder and saute for another minute.
4. Add 2 cups of pumpkin puree and 4 cups of stock and turn up to high heat.
5. Once the mixture begins to boil, turn down to low heatand simmer for 30 minutes, stirring occasionally.
6. Let cool slightly and puree or blend soup mixture until smooth.
7. Season with salt and pepper to taste.
8. Pour soup into shot glasses and garnish with fried sage leaves, greek yogurt and roasted pumpkin seeds.