Soups on! These Spiced Pumpkin Bisque Shooters made with orange & ginger Greek yogurt are a perfect holiday appetizer or first course.
Eighteen days until the biggest eating fest of the year people!! And if you’re reading food blogs, I’m going to guess you’re on the hunt for some creative Thanksgiving recipe ideas. Nothing too out there – I know there are certain family members who will hit the roof if you don’t serve the traditional stuffing, sweet potatoes, or green bean casserole. One year I put apples and walnuts in my stuffing and I never heard the end of it.
But Thanksgiving is all about food, and foodies love to experiment. So today I’m sharing an appetizer or first-course idea that incorporates all of the flavors of the season. AND, it will enhance, rather than interrupt the traditional meal.
Normally, I wouldn’t go for soup at Thanksgiving, because soup is filling (it’s actually a nutritionist’s favorite trick for cutting calories). No one wants to get too full too fast for the eating marathon.
So 2 things about this soup: 1) It’s just a shot, so no appetites will suffer. 2) It’s made with the goodness of Siggi’s skyr (AKA Greek yogurt), so it’s a delicious and healthy start to your Thanksgiving meal.
If you’re not familiar with Siggi’s, let’s get you on board quickly! I had the pleasure of meeting Siggi Hilmarsson, the founder of Siggi’s, a few months ago at a blogging conference. He’s from Iceland, where they call their Greek yogurt skyr, because, well, it’s Iceland, not Greece, and he is passionate about making the best yogurt around.
Skyr is extra rich and creamy. Totally. Luxurious. And it’s less sweet with more protein than most other yogurts out there.
Of course, it’s great as a snack, but this skyr also works really well as a secret ingredient in lots of recipes. It gives this pumpkin soup a velvety smooth, creamy texture without a drop of fat, and the orange and ginger flavors are perfect with this slightly sweet, slightly savory soup.
Spiced Pumpkin Bisque Shooters
- 1 tablespoon olive or canola oil
- 1 small onion diced
- 1 large apple peeled, cored and diced
- 1 can pumpkin puree
- 2 cups low sodium chicken stock
- 1 teaspoon kosher salt
- 3/4 teaspoon Chinese 5 spice powder
- 2 tablespoons bourbon
- 1 5.3 ounce container siggi's orange & ginger skyr
- Heat the oil in a stockpot or dutch oven over medium high heat, and saute onion and apple until slightly soft and they start to turn golden.
- Add the pumpkin puree and chicken stock, and stir well to combine.
- Cover the soup, reduce the heat to low, and let simmer for about 15 minutes until the onion and apples are very tender.
- Remove the soup from the heat, and with an immersion blender, blend soup until it is completely smooth. You can also use a regular blender if preferred.
- Season with salt and Chinese 5 Spice powder.
- Add bourbon, and any extra salt to taste.
- Let soup cool for about 15-20 minutes.
- When soup has cooled down a bit, place the siggi’s skyr in a measuring cup, and add a small ladle of soup to it. Stir well to warm (temper) the yogurt. Add the warmed yogurt to the soup and stir well so it is smooth.
- Pour about 4 ounces of soup into small shot glasses and serve.
Do you have any special new recipes planned for Thanksgiving dinner this year?