Pumpkin Soup Shooters with Pepita Pralines

It's the Great Pumpkin, Charlie Brown

'Tis the season of the Great Pumpkin! You can get anything from coffee to ice cream to beer to pie made from this lovely orange gourd. I have to admit I am one of those stupid crazy pumpkin people...I went to Starbucks on the first day their Pumpkin Spice came back. I had to have my first fall latte! And, I love trying the different beers. Some are pumpkin spiced and others are full flavor pumpkin...I highly suggest trying Pumking beer if you haven't. Needless to say, I'll be doting on the beloved pumpkin for my next 3 posts.

To start off, I've made a fun pumpkin soup appetizer. This is something that would be great to serve for a fall get together or even a Halloween party. I cook pumpkin puree together with some root veggies and aromatics like garlic and ginger, blend until smooth, add heavy cream, and serve in little 2oz. shot glasses. I've paired these shooters with sweet and salty pepita pralines. A twist on the original pecan praline, these have salted pepitas, which are roasted pumpkin seeds. Serve these soon...before everyone gets sick of pumpkin! Here's how...

Ingredients - Makes about 20

Pumpkin Soup

1 T Unsalted Butter

1/2 Yellow Onion, diced

1 Carrot, peeled & diced

1 Rib Celery, diced

2 inches Fresh Ginger, grated

1 Clove Garlic, pressed

1 C Canned 100% Pumpkin Puree

1 1/2 C Vegetable Stock

1/2 C Heavy Cream

Kosher Salt & Black Pepper

Pepita Pralines

1 C Brown Sugar

1/2 C Granulated Sugar

1/2 T Pumpkin Pie Spice

1/2 C Water

1/2 C Heavy Cream

1 C Salted Pepitas

1/2 C Pecans, roughly chopped

Directions

Begin by making the pepita pralines: Line a sheet tray with parchment paper or a nonstick mat (such as silpat).

Combine the sugars, pie spice, water, and cream in a sauce pan fitted with a candy thermometer over medium heat. Stirring often with a wooden spoon, cook the mixture to "soft-ball" stage, about 234-240 degrees.

Once the mixture has reached "soft-ball" stage, turn off the heat and beat on low with a hand-mixer. Beat for 2-3 minutes or until the mixture is creamy and glossy. Stir in the pepitas and pecans until well coated.

Drop tablespoons of the mixture onto the prepared sheet tray, making them about 1 in. x 2 in. Allow the pralines to cool and then remove to a serving platter or store up to 3 days in a sealed container.

While the pralines cool, make the soup: In a large pot melt the butter over med-high heat. Add the onion, carrots, celery, ginger, and garlic; sweat for about 4 minutes. Add the pumpkin puree and reduce the heat to medium. Cook for another 4 minutes, stirring occasionally.

Remove the mixture to a blender and puree everything until smooth. You will need to work everything down with a spoon to ensure the mixture is completely pureed. Return to the pot, add the stock, and simmer on low for about 15 minutes. Turn off the heat and add the cream. Stir until incorporated and then season to taste with salt & pepper.

Allow the soup to cool to room temperature and then ladle into shot glasses or store refrigerated in an airtight container for up to 3 days. I used 2oz. square plastic shooters to serve these; I found them at a party store. Serve the shooters on a platter paired with the pralines. Enjoy the GREAT PUMPKIN!!