Spiced Pumpkin Puree Shooters

• 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

1. 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.
2. Remove soup from heat (can be made in advance up to this point).
3. In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup.
4. Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface.
5. Divide soup among the glasses and top each with a teaspoon of remaining yogurt.
6. Sprinkle with toasted seeds if desired and serve.

olive oil, onion, pumpkin puree, chicken stock, salt, nonfat yogurt, ground cinnamon, ground smoked paprika, cumin, sunflower

Taken from www.allrecipes.com/recipe/229636/spiced-pumpkin-puree-shooters/ (may not work)