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Pumpkin Soup Shooters with Dried Blueberry Dust

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Member since 2007

Serves 10-12 | Prep Time | Cook Time


2 Tablespoons olive oil
1 large yellow onion, chopped
1 29-ounce can 100% pumpkin puree (NOT pumpkin pie filling)
1 quart chicken stock
¼ teaspoon ground nutmeg
juice of 1 lemon
¼ teaspoon salt
2 cups whole milk
¼ cup freeze-dried blueberries

Heat the olive oil in a large pot over medium-high heat.

Add the onion and saute about 4 minutes, until the onion is translucent.

Add the pumpkin puree, chicken stock, and nutmeg. Stir the pumpkin mixture and bring to a boil.

Turn down the heat and simmer the soup about 30 minutes, until the onions are very soft.

Puree the soup in the pot with a hand-held immersion blender, or transfer the soup to a countertop blender and puree until very smooth.

Add the lemon juice and salt. Taste and adjust seasoning if necessary. Stir in the milk.

Put the freeze-dried blueberries into a food processor. Pulse in 2-second intervals until the blueberries look powdery.

Ladle the hot soup into small juice glasses or demitasse cups. Sprinkle each serving with a large pinch of the ground dried blueberries. Serve immediately.

Pairs Well With


Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council

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