Curried Pumpkin Bisque Shooters

Give this festive fall soup a party appearance for a change in French appetizer fare. Line up those shot glasses and fill them with this creamy curried pumpkin bisque - ready in just 20 minutes.

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Servings 12

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ingredients 13
Prep Time 20 min
Total Time 20 min

Ingredients

2: tablespoons olive oil

1: small onion, chopped (1/3 cup)

2: cloves garlic, finely chopped

1: teaspoon curry powder

1/2: teaspoon salt

1/2: teaspoon grated gingerroot

1/4: teaspoon black pepper

1/8: teaspoon ground red pepper (cayenne)

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: cup half-and-half

1: cup vegetable broth

1/4: cup sour cream

: Fresh chives, if desired

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Directions

1 In 2-quart saucepan, heat oil over medium heat. Cook onion in oil 5 minutes, stirring occasionally, until softened. Stir in garlic, curry powder, salt, gingerroot, black pepper and red pepper. Cook and stir 1 minute. Stir in pumpkin, half-and-half and broth. Cook 4 minutes longer. Remove from heat; cool 5 minutes.
2 In blender, place pumpkin mixture. Cover; blend on high speed 30 to 60 seconds or until smooth. Divide bisque evenly among 12 shot glasses, using 1/4 cup in each. Top each with 1 teaspoon sour cream. Garnish with chives.