Pumpkin Soup Shooter

Pumpkin Soup Shooter with La Panzanella Croccantini crackers


A warm, filling appetizer soup with a bit of spice to heat you up on a chilly Autumn evening.


  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 red apple, peeled and diced
  • 5 slices bacon, cooked and chopped
  • 2 cups pumpkin puree
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp ground sage
  • 1/8 tsp allspice
  • 1/4 tsp ground cayenne pepper
  • 1 cup pumpkin seeds, toasted
  • Sea salt and freshly cracked black pepper to taste


  1. In a large saucepan, melt butter over medium heat. Add carrot and cook until soft, then add onion, bacon, and apple. Cook until mixture is soft and translucent, then add pumpkin and spices, and stir constantly for 5 minutes to allow flavors to macerate.
  2. Add chicken stock, and allow it to heat completely. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer soup to a blender or food processor, and puree.
  3. Gradually add heavy cream to soup, and season until desired taste is achieved. If you used a blender to puree your soup, consider returning it to a pot and heating it before serving. Serve hot, garnished with pumpkin seeds.

Original recipe found at

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