Skip to main content
RecipesCanola Oil
By December 8, 2021February 9th, 2022No Comments

Curried Pumpkin Soup Shooters

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

1 DOZEN

Total Time Icon

TOTAL TIME

1 HOUR 15 MINUTES

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

Pumpkin Puree:

  • 2 small pie pumpkins
  • 2 tbls of Mazola Canola Oil

Soup:

  • 1 tbls of Mazola Canola Oil
  • 1 medium yellow onions, diced
  • 1 tsp of salt
  • 2 garlic cloves, minced
  • 2 tsp of yellow curry powder
  • 2 cups of pumpkin puree
  • 4 cups of vegetable or chicken stock

Garnish:

  • Fresh sage leaves – fried
  • Roasted pumpkin seeds
  • Greek yogurt
  • Salt and pepper to taste

Instructions:

  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.
en_CAEnglish (Canada)