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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 ½ cups Dannon Oikos Plain Greek Nonfat Yogurt, divided ½ teaspoon ground cinnamon ½ teaspoon ground smoked paprika ½ teaspoon toasted cumin Toasted sunflower or pumpkin seeds

Nutrition Info

36.3 calories carbohydrate: 4.2 g cholesterol: 1.7 mg fat: 1.3 g fiber: 1 g protein: 2.7 g saturatedFat: 0.2 g servingSize: - sodium: 130 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

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.

16 servings

Bottoms up! Delicious spiced pumpkin puree with a fun presentation will start your dinner off right.