Spiced Pumpkin Puree Shooters - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup minced onion
1 (14.5 ounce) can pumpkin puree
1 cup chicken stock
Salt and hot pepper to taste
1 1/2 cups Dannon Oikos Plain Greek Nonfat Yogurt, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground smoked paprika
1/2 teaspoon toasted cumin
Toasted sunflower or pumpkin seeds

Preparation

In a 3 quart soup pot heat oil. Add onions and saute 4-5 minutes. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer soup 10-12 minutes. Season soup with salt and pepper.
Remove soup from heat (can be made in advance up to this point).
In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup.
Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface.
Divide soup among the glasses and top each with a teaspoon of remaining yogurt.
Sprinkle with toasted seeds if desired and serve.