These vibrant Roasted Pumpkin and Carrot Soup Shooters with Crispy Kale Chips are the perfect appetizers to kick off your Thanksgiving dinner. They’re also super easy to make ahead. A low fodmap and lactose free recipe that will set the stage for a successful dinner party. Plus they’ll look great on your dinner table!
A soup shooter is an appetizer or, like the French like to call it, amouse-bouche (J’adore this expession which roughly means to entertain the palate). Served in tall shot glasses, this soup features fresh, in season ingredients to well debut your holiday dinner. Their vibrant and fall-inspired colors are also a welcome addition to your holiday table.
When you roast pumpkin and carrots, they release an amazing caramelised natural sugar that enhances the soup’s flavors. This is why it just needs to be slightly spiced.
Here are some tips on how to make these soup shooters:
- you’ll need a set of tall shot glasses with a capacity of 1,5 to 2 oz (5 to 6 cl). This soup yields 50 oz (1,5 liters), enought to fill 25 to 30 soup shooters.
- the soup should not be too creamy, to make it easy to sip without a spoon.
- for extra earthy and intense flavors, cook and leave half of the pumpkin skin on (don’t forget to wash it before cutting). But don’t worry, there’s no problem if you prefer to take the skin off.
- and you can easily make ahead. Just follow the instructions at the end of the recipe.
Crispy kale chips are a gracious garnish for these Roasted Pumpkin Soup Shooters. They are healthy, crispy and slightly salted, pairing perfectly with pumpkin and carrot flavors. Dip them in the soup and you’ll certainly want to repeat! I went for curly purple kale, but you can also use green kale.
Here are some tips on how to make the perfect crispy kale chips:
- When seasoning, gently massage the leaves with your hands, taking your time, to ensure they’re evenly coated.
- Place kale leaves in the baking sheet without touching each other, to help them crisp while baking.
- Delicately dip them in the soup, but be sure to serve immediately, otherwhise they’ll become mushy with the heat, losing their crispyness. Another option is to serve them in a bowl, next to the soup shooters for dipping.
And if you’re craving pumpkin fall soups, or simply want to explore other soup shooters options, don’t miss my Coconut Pumpkin Soup with Brussels Sprouts Shaves, Pumpkin and Ginger Soup or Yellow Zucchini and Spinach Soup.
Looking for more Low Fodmap Thanksgiving recipes? This awesome low FODMAP Thanksgiving roundup is for you.
And if you try this recipe, let me know how it goes! Leave a comment, rate it, and tag a photo #mygutfeeling on Instagram. Happy holidays, friends!
Roasted Pumpkin and Carrot Soup Shooters with Crispy Kale Chips
Ingredients
- 2 lb | 1 kg | 1 small japanese pumpkin skin washed
- 1 lb | 500 gr carrots peeled and cut in 1 inch (3 cm) pieces
- 4 tbsp olive oil OR garlic infused oil, divided
- 2 tsp sea salt divided
- 4 cups | 32 oz | 1 L hot water OR low FODMAP vegetable broth + more if needed
- 1 tsp ground turmeric
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cumin
Crispy Kale Chips
- 1 cup | 150 gr kale purple or green
- 1 tbsp olive oil OR garlic infused oil
- 1 tsp sea salt
- PInch of black pepper
Instructions
- Preheat oven to 400ºF | 200ºC
- Wash the pumpkin skin adequately before cutting. Halve it, scoop out the seeds and slice into wedges. Peel and cut carrots in same size 1 inch (3 cm) pieces.
- Brush or rub 2 tablespoons of olive oil over pumpkin wedges and carrots and place onto a baking sheet, making sure everything ends up in a single layer.
- Sprinkle with 1 teaspoon of salt and roast for 35 minutes or longer, until vegetables are easily pierced through with a fork.
- Remove roasted pumpkin and carrots from oven and set aside to cool for a few minutes.
- Heat 2 tablespoons of olive oil in a cooking pot over medium heat. Once the oil is shimmering, add the pumpkin, carrots, cumin, turmeric, nutmeg and a teaspoon of salt.
- Pour in the water or broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
- Run through the blender until smooth. Add water or broth if needed - it should be thinner than a cream, so it can be sipped in a shot cup. Transfer soup to long shot glasses.
- Place kale chips on top and serve immediately.
Crispy Kale Chips
- Rinse and thoroughly dry kale with a kitchen towel, then cut into small pieces, discarding any large stems.
- Add kale leaves, salt and pepper to a large mixing bowl and drizzle with 1 tablespoon of olive oil. Toss thoroughly and massage with your hands to distribute the oil and seasonings evenly.
- Spread the kale evenly over a large baking sheet, making sure leaves don’t touch each other.
- Adjust the oven temperature to 200ºF 100ºC and bake kale for 15 minutes, then turn the baking sheet around and turn kale leaves to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. Remove from oven and let cool - chips will crisp up even more once out of the oven.
- Place on top of the soup shooters and serve immediately. If it takes longer it’s better to serve them aside, as too much heat can make kale chips mushy.
I just made this… sort of. I used butternut squash because I had some chopped up already, four carrots, and a couple of small apples. Love having a reason to use my immersion blender! Ate it hot.
Thank you for your comment, Michelle! I am glad you enjoyed it. Your adaptation sounds great! Just a note for our readers on the elimination phase of the low fodmap diet: butternut squash is limited to 1,5 oz (45 gr) and apples to 0,9 oz (25 gr). You can read more about it here.