Close up soup in shot glasses

Pumpkin Gazpacho Shots

  • Author: Maury
  • Prep Time: 20
  • Total Time: 20 min
  • Yield: 33 1x


This Pumpkin Gazpacho recipe is perfect for celebrating the Fall weather in hot climates like Miami. Served in small shots, its a perfect hors d’oeuvre for a party.



For the Soup

  • 450g Pumpkin Puree
  • 2 Cups of Water
  • 80g Honey
  • 80g Brown Sugar
  • 20g Red Onion
  • 4g Nutmeg
  • 1g Cinnamon

For the Garnish

  • 125g Hothouse Cucumber seeded and chopped fine
  • 125g Red Bell Pepper chopped fine
  • 30g Red Wine Vinegar


For the Soup

Bend together and chill in the fridge at least an hour to let the flavors marry. Preferably overnight.

When ready to serve, pour into shot glasses (or bowl) and top with garnish.

For the Garnish

Combine the chopped vegetables with the red wine vinegar and let marinate in the fridge for at least an hour.


We used Sugar Pie Pumpkins which translate to the most commonly known flavor of pumpkin. Because of its size, 450 grams of puree is roughly half a pumpkin.

Serving size for shooters is 45g- roughly 1.5 oz.

  • Category: Party Appetizers
  • Method: Soup
  • Cuisine: Fusion, Miami, Fall