Pumpkin Soup Shooters with Dried Blueberry Dust
  • Servings: 10-12
  • 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
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and saute about 4 minutes, until the onion is translucent.
  3. Add the pumpkin puree, chicken stock, and nutmeg. Stir the pumpkin mixture and bring to a boil.
  4. Turn down the heat and simmer the soup about 30 minutes, until the onions are very soft.
  5. 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.
  6. Add the lemon juice and salt. Taste and adjust seasoning if necessary. Stir in the milk.
  7. Put the freeze-dried blueberries into a food processor. Pulse in 2-second intervals until the blueberries look powdery.
  8. 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.
Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council