Pumpkin Soup Shooters



½ onion chopped
1 celery stalk chopped
1 carrot chopped
2 tbs oil
3-4 cups chicken stock
1 can pumpkin
2 tbs coconut creme
1 tsp nutmeg
½ cup half and half
salt and pepper to taste

1. Saute the first 3 ingredients in the oil until translucent and tender.  Add salt and pepper to taste.
2. Once veggies are soft, add chicken stock and bring to a boil.
3. Next, add 1 can pumpkin puree and simmer on medium, low for 10-15 minutes.
4. After 15 minutes, add nutmeg, cream and half and half.
5. Cook for another 10 minutes or so.  Next, let the mixture cool for about 5 minutes and blend in a blender or use an immersion blender to get contents smooth.
6.  Finally, pour mixture into shot glasses and enjoy!