Pumpkin Soup Shooters

Soup you can sip while mingling is a party trick worth having. Roasting the pumpkin with sage and garlic first gives this soup a depth that tastes far fancier than the effort involved, and the little glasses make everyone feel like they are at something special.

Makes 16 shooters · 50 minutes

Ingredients

• 1 small sugar pumpkin (about 3 lb), halved and seeded
• 2 tablespoons olive oil
• 6 fresh sage leaves
• 4 garlic cloves, unpeeled
• 1 small yellow onion, quartered
• 3 cups vegetable broth
• 1/2 cup heavy cream, plus more for swirling
• Salt and black pepper
• 1/4 cup toasted pepitas, for topping

Instructions

1. Heat the oven to 400°F. Rub the pumpkin, sage, garlic, and onion with olive oil, season with salt and pepper, and roast cut-side down 35 to 40 minutes, until completely tender.
2. Squeeze the garlic from its skins and scoop the pumpkin flesh into a blender with the onion, sage, and broth. Blend until completely silky.
3. Pour into a saucepan, stir in the cream, and warm over medium heat. Season boldly with salt and pepper.
4. Pour into shot glasses or tiny cups. Swirl each with a little cream, scatter with pepitas, and serve warm.