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You may remember back in the spring when I did some work creating a tablescape and holiday recipe for Breakstone’s Sour Cream and Better Homes & Gardens. I have joined together with these two great organizations again for a fun, 4 part, holiday showdown.
You can find out about this Holiday Showdown event by visiting the Better Homes & Gardens website. In short, 2 other bloggers and I have each created a unique holiday menu using Breakstone’s sour cream. We’ve each been tasked with creating an appetizer, main dish, and dessert recipe using Breakstone’s sour cream as an ingredient. Our recipes will be judged and based on those results, and your votes, one of the bloggers will be crowned the holiday showdown winner!
For the appetizer portion of the showdown, I have created Creamy Pumpkin Soup Shooters. Creamy Pumpkin Soup Shooters are served warm in small shot glasses. This appetizer is a perfect beginning for a holiday party as you can eat them without the use of utensils.
Creamy Pumpkin Soup Shooters can also be served in large bowls as a traditional soup.
Everyone loves pumpkin this time of year. Take pumpkin to a whole new level with Creamy Pumpkin Soup Shooters!
Head over to the Breakstone’s Better Homes & Gardens Holiday Showdown page to cast your vote. You can vote each and every day during the showdown. Voters will be entered to win a weekly drawing for a $50 gift card. In addition, one lucky voter will win the $2500 grand prize. Voting on the Holiday Showdown entries on the contest page will immediately enter you into the grand prize drawing. Thanks for voting and good luck!
Recipe: Creamy Pumpkin Soup Shooters
- 2 garlic cloves, diced
- 2 tablespoons butter or margarine
- 2 (14.5 ounce) cans chicken broth
- 2 cups canned pumpkin
- 1 cup milk
- 1 teaspoon pumpkin pie spice
- Salt and Pepper to taste
- 1 cup Breakstone’s sour cream
- 2 tablespoons freshly shredded parmesan (optional but highly recommended)
- 2 tablespoons crumbled bacon (optional but highly recommended)
- Heat a medium-size saucepan over low heat. Add garlic and butter. Cook until softened, being careful not to burn. Add the chicken broth and pumpkin. Bring to a low boil. Turn off heat until warm.
- Carefully pour mixture into a blender. Add milk, pumpkin pie spice, salt, pepper and sour cream. Continue blending until well combined.
- Once blended, place mixture in a clean saucepan and heat through.
- Serve warm in large shot glasses. Garnish with a sprinkle of crumbled bacon and shredded Parmesan.
Rachel @ Not Rachael Ray says
What a fun idea! Love these—especially with the bacon topping. Yum! You’ve got my vote!
Chez Us says
Love the idea of small pre-dinner nibble. These sound perfect. You have my vote!
Lauren from Lauren's Latest says
I voted! Good luck!
Amy says
What a fantastic idea! Good luck!
pam says
These are wonderful! I’m off to vote!
Cassie says
Voted for you. Good luck, these sound so scrumptious!
Maria says
Such a fun recipe!
Natalie says
I love it! You absolutely have my vote! 🙂
Aimee @ Simple Bites says
Voted! And good luck.
Nikki says
This sounds wonderful, but can it be made vegetarian friendly? What might you suggest as substitutes?
Kristen says
I’m not as familiar with vegetarian cooking, but I’m sure you could use vegetable broth in place of chicken and then the bacon can be omitted completely. I would maybe add a dash more seasonings if omitting the bacon as it adds a nice salty tone to the soup. Thanks!
Patricia says
Why are ginger and nutmeg not on the ingredients list? what proportions do I use? Would like to make this. Can you please clarify? Thank you.
Kristen says
Hi Patricia –
Thanks for catching that mistake. In my original recipe I had ginger and nutmeg, but we were limited on the number of ingredients we could use, so I switched those out for pumpkin pie spice but forgot to switch it out in the instructions. Glad you caught my mistake! I’ve corrected it now.
Thanks!
Kristen
Nisrine M. says
The soup looks so appealing in these cute glasses. DELISH.
TidyMom says
These sound DELICIOUS Kristen!!
I voted! you will SO win this!
Les in NE says
Definitely putting this on my Thanksgiving menu! Yum!
camille says
That looks so good. And I’m also impressed at your matching shot glasses – we’ve got plenty of shot glasses but they’re all the souvenir kind from trips, plus a Red Sox one that was Matt’s grandmother’s, plus the “Queen Bitch” one my brother got me (we have that kind of relationship)… I could definitely serve this soup in shot glasses, but it would not look nearly as classy!
Vanessa says
I love this presentation! Beautiful. <3
Purabi naha says
Pumpkin is my favourite. And this is such a nice recipe!! Loved your presentation.
Amanda says
So happy to see you are doing this this year Kristen! These look amazing!
Lisa [With Style and Grace] says
Yes please!!
You’re so gonna win.
Bonnie Banters says
I adore this idea, especially since our Thanksgiving is buffet style! Thanks!
carly {carlyklock} says
These are darling appetizers – perfect for this time of year. You definitely win in creativity and styling! 🙂
Kim says
I am SO making these for Thanksgiving!! They look amazing! Thank You!
Robin says
This looks yummy, Kristen!
TidyMom says
Thanks so much for linking up Kristen!!
I featured your post in my wrap up! http://tidymom.net/2011/great-ideas-9/
Have a great weekend!
Danielle from AFOMFT says
Sounds delish! How many servings does this make?
Chris says
How many people does this receipe serve?
Kristen says
Great question – it makes around 5 cups of soup, so depending on if you do it as bowls or shooters it can vary. Thanks!
Lynne S. says
Hello,
Can you tell me how many servings this recipe makes? Thank you, Lynne