Spiced Pumpkin Soup Shooters

There’s a certain joy in small bites that pack big flavor, and spiced pumpkin soup shooters do exactly that. These little gems are perfect for when you want to wow your guests with something unique, festive, and utterly comforting. Think of them as the elegant cousin of your classic creamy pumpkin soup—just in a fun, drinkable form that makes fall entertaining feel effortless.

What I love most about these soup shots is how versatile they are. You can serve them as a starter at a dinner party, bring them out for a casual autumn gathering, or even enjoy a quiet moment with a cozy blanket and a warm mug. Each sip delivers the perfect balance of warming spices, silky pumpkin, and a touch of creaminess that makes every mouthful feel indulgent but light at the same time.

Savoury pumpkin recipes often carry the charm of nostalgia, and this one is no exception. The aroma of cinnamon, nutmeg, and a hint of clove instantly transports you to crisp fall afternoons, complete with the crunch of leaves underfoot. The best part? You get all that flavor in a compact, elegant presentation. These soup shooters aren’t just adorable—they’re a true celebration of the season in a glass.

If you’re someone who enjoys dishes that are both comforting and visually appealing, spiced pumpkin soup shooters will quickly become a go-to. They’re creamy, luscious, and just the right size to leave your guests asking for more. Plus, making them is simpler than it seems, which means you can spend less time in the kitchen and more time enjoying the company of friends and family.

Why You’ll Love It

• Perfectly portioned fall appetizers – These soup shooters are the ideal size for tasting without filling up, making them a fun way to start any meal or party spread. Everyone gets a little taste of autumn in every sip!
• Rich, creamy pumpkin soup flavor – Each shot delivers that silky, creamy pumpkin soup experience, but in a playful, drinkable form that feels fancy without being complicated.
• Warm, spiced goodness in every sip – Cinnamon, nutmeg, and a touch of clove make these soup shots irresistibly cozy. They’re like a hug in a glass, perfect for crisp fall evenings.
• Elegant yet simple to serve – They look beautiful on a platter or at a buffet table, making your gathering feel effortlessly stylish, even if you made the soup in under an hour.
• A versatile addition to any menu – Whether you’re planning a formal dinner, a casual brunch, or a Halloween party, these spiced pumpkin soup shooters fit right in, impressing guests of all ages.

Ingredients

For the Soup

• 2 cups pumpkin puree (fresh or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter

For Garnish (Optional)

• A few fresh parsley leaves or chives, finely chopped
• A small dollop of sour cream or crème fraîche
• Toasted pumpkin seeds

Ingredient Notes

• I always use fresh pumpkin puree when I can—it makes the spiced pumpkin soup taste extra vibrant and naturally sweet.
• Don’t skip the cloves! It’s subtle but adds that cozy fall warmth you’ll notice in every sip.
• Heavy cream is key for that luscious, creamy pumpkin soup texture—no watery soup shooters here.
• A drizzle of olive oil or butter at the end really rounds out the flavors.

Kitchen Equipment Needed

• Medium saucepan – To cook the pumpkin and spices evenly. I love using my heavy-bottomed pan; it prevents sticking.
• Wooden spoon or silicone spatula – For stirring the soup without scratching your pan. I always reach for my sturdy silicone spatula.
• Blender or immersion blender – To make the soup perfectly smooth and creamy. I usually use my immersion blender for quick cleanup.
• Measuring cups and spoons – To keep the spices and liquids balanced. I have a colorful set that makes measuring a little fun.
• Small ladle – Perfect for pouring the soup into the shooters without spilling. My tiny ladle fits the shot glasses just right.
• Shot glasses or small serving cups – For serving your soup shooters elegantly. I love clear glass ones so you can see that gorgeous orange color!

Instructions

1. Prepare the Base

• Heat 1 tablespoon of olive oil or butter in a medium saucepan over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.
  Pro Tip: Keep stirring so the garlic doesn’t burn—it can turn bitter quickly!

2. Add Pumpkin and Spices

• Stir in the pumpkin puree, cinnamon, nutmeg, and cloves until everything is well combined.
• Cook for 2–3 minutes, letting the spices bloom and release their aroma.
  Pro Tip: This step really deepens the flavor. Smell it—you’ll know it’s working!

3. Pour in the Broth

• Slowly add the vegetable or chicken broth while stirring to combine.
• Bring the mixture to a gentle simmer over medium heat.
• Let it cook for 8–10 minutes, stirring occasionally, so all the flavors meld together.

4. Blend Until Smooth

• Remove the pan from heat. Use an immersion blender directly in the pan, or carefully transfer the soup to a regular blender.
• Blend until the soup is silky and completely smooth.
  Pro Tip: If using a regular blender, fill it halfway and hold the lid down with a kitchen towel to prevent spills.

5. Stir in Cream and Adjust Seasoning

• Pour in the heavy cream and stir until fully incorporated.
• Taste the soup and season with salt and pepper to your liking.
  Pro Tip: Add a little extra cream if you want a richer, more luscious texture.

6. Serve in Shooters

• Use a small ladle to carefully pour the soup into shot glasses or small serving cups.
• Garnish with a tiny dollop of sour cream, fresh herbs, or toasted pumpkin seeds if desired.
  Pro Tip: Serve immediately while warm for the best flavor and visual appeal.

Tips and Tricks for Success

• Use fresh pumpkin when possible – It adds a natural sweetness and vibrant color that canned pumpkin can’t quite match.
• Simmer gently – Keep the heat low to allow the flavors to meld without scorching the soup.
• Blend thoroughly – A smooth, creamy texture makes these soup shooters feel luxurious and professional.
• Taste as you go – Adjust salt, pepper, and spices gradually for the perfect balance.
• Serve immediately – Soup shots are best warm, right after garnishing, for maximum flavor and presentation.

Ingredient Substitutions and Variations

• Pumpkin puree – Swap with butternut squash or sweet potato for a slightly different flavor but similar texture.
• Heavy cream – Use coconut milk or cashew cream for a dairy-free alternative.
• Broth – Vegetable or chicken broth works; mushroom broth adds an earthy twist.
• Spices – Add a pinch of smoked paprika or ginger for a little extra warmth and depth.
• Garnish – Try crispy bacon bits, croutons, or a sprinkle of grated Parmesan instead of herbs.

Serving Suggestions

• I love serving these soup shooters as a first course at a fall dinner party—it’s a fun, elegant way to kick things off.
• They’re perfect alongside mini savory tarts or finger sandwiches for a light brunch spread.
• Pair with a crusty baguette or garlic bread to balance the creamy pumpkin soup with some crunch.
• Serve at Halloween or Thanksgiving gatherings—guests love the novelty of sipping their appetizer.
• For a cozy night in, I enjoy them with a warm, spiced apple cider—the flavors together feel like autumn in a glass!

Storage and Reheating Instructions

• Refrigerate: Store leftover soup in an airtight container for up to 3–4 days.
• Freeze: Pour into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on stovetop: Warm gently over low heat, stirring occasionally to prevent sticking.
• Microwave: Heat in short bursts (30–45 seconds), stirring in between, until hot and creamy.
• Avoid boiling: High heat can separate the cream and affect the texture of your creamy pumpkin soup.

Frequently Asked Questions

Can I make these soup shooters ahead of time?

Yes! You can prepare the soup a day in advance and refrigerate it. Just reheat gently before serving to keep that creamy pumpkin soup texture perfect.

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin works well and makes this recipe even faster. Just make sure it’s 100% pumpkin, not pie filling.

How spicy is the soup?

The warmth comes from cinnamon, nutmeg, and cloves—not heat. If you like a little kick, you can add a tiny pinch of cayenne pepper.

Can I make this dairy-free?

Yes! Swap the heavy cream for coconut milk or cashew cream to keep it creamy and delicious without dairy.

How should I serve the soup shooters?

Use small shot glasses or mini cups for a fun, elegant presentation. Garnish with herbs, a dollop of sour cream, or toasted pumpkin seeds for extra flair.

Can I freeze the soup?

Definitely! Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

Did you try this recipe? Let me know in the comments how it turned out! I love hearing your tweaks and favorite serving ideas.