Pumpkin Apple Soup Shooters with Coconut Cream lined up in different sized shot glasses on a silver and white holiday background

Pumpkin-Apple Soup Shooters with Coconut Cream

These Pumpkin-Apple Soup Shooters with Coconut Cream are delicious little appetizers full of winter flavor. These are so good for a holiday party!

5 from 1 vote
Pumpkin Apple Soup Shooters with Coconut Cream lined up in different sized shot glasses on a silver and white holiday background
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Pumpkin-Apple Soup Shooters with Coconut Cream

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Appetizer
Servings: 12 servings
Calories: 126kcal
Author: Kim Maes

Ingredients

For the soup:

  • 3 tablespoons (45 g) unsalted butter
  • 2 large shallots , chopped
  • 3 cloves garlic , chopped
  • 2 medium apples , such as Fuji, peeled and coarsely chopped
  • 1 tablespoon (15 g) fresh ginger, peeled and grated
  • ¼ teaspoon (0.5 g) smoked paprika
  • 6 cups (1.4 L) chicken or vegetable broth
  • 1 (15-ounce/425-gram) can pumpkin
  • ¾ teaspoon (4.5 g) kosher or fine sea salt
  • ¼ teaspoon (0.5 g) freshly ground black pepper
  • ½ cup (120 mL) heavy cream or coconut milk

For the coconut cream:

  • ½ cup (120 mL) cold heavy cream
  • Pinch of table salt
  • cup (80 mL) coconut milk
  • Toasted coconut flakes , for garnish

Instructions

  • Make the soup: Melt butter in a large Dutch oven or heavy bottomed pot over medium-high heat. Add chopped shallots and garlic, and sauté 5 minutes or until golden. Add apples and sauté about 5 minutes, until they begin to soften. Stir in grated ginger, paprika, broth, pumpkin, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, about 20-25 minutes. Remove pot from heat and let stand 10 minutes.
  • Carefully blend soup with a handheld stick blender until fairly smooth. Stir in heavy cream (or coconut milk) and additional salt and pepper, to taste. If soup seems too thick, add additional broth until desired consistency is reached. Place pot back over medium heat and continue to cook for 5-10 minutes.
  • Make the coconut cream: Place cold heavy cream and salt in a chilled bowl; beat at medium-high speed with an electric mixer until foamy. Add coconut milk and beat until soft peaks form.
  • When ready to serve, pour soup into small shot glasses or cordial glasses. Top each shot of soup with 1 teaspoon of coconut cream and a few coconut flakes prior to serving.

Nutrition

Nutrition Facts
Pumpkin-Apple Soup Shooters with Coconut Cream
Amount Per Serving
Calories 126 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 623mg26%
Potassium 217mg6%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 3538IU71%
Vitamin C 5mg6%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Closeup of Pumpkin Apple Soup Shooter with Coconut Cream in a shot glass on a light blue plate

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Apples Coconut Kim Maes Pumpkin Soup
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