Pumpkin Soup Shooters with Dried Blueberry Dust
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