Pumpkin Ale Soup

Best way to deal with a cold is a nice, comforting bowl of soup. We’ve been a bit under the weather this weekend, so I made us some tasty pumpkin ale soup with grilled cheese. Dipping gooey grilled cheese into this warm, creamy soup is the best!

Now, chances are, you will have to use a pumpkin that’s bigger than 1.5 lbs since a pound and a half is really not much. There are lots of things you can do with the leftover pumpkin. You can make hand pies or turnovers, you can saute pumpkin slices and add it to grilled cheese, and you can add it to breakfast dishes like omelets and frittatas. (You can also check out my book, The Pumpkin Lover’s Cookbook, for many ways to use fresh pumpkin.)

Ingredients

• 3 Tbsp unsalted butter
• 2 shallots
• 2 medium carrots
• 1.5 lb pumpkin
• 2 garlic cloves
• 2 Tbsp flour
• 1 cup pumpkin ale or beer
• 1/2 Tbsp Worcestershire sauce
• 1 cup vegetable broth
• Salt
• Fresh cracked black pepper
• 1 tsp fresh thyme
• 1/2 cup heavy cream
• 1/2 cup sharp cheddar cheese

Instructions

1. Peel and dice shallots, carrots and pumpkin. (Make sure to scoop out all the seeds and springy insides of the pumpkin too.) Set side.
2. Melt butter in a medium pot, over medium heat.
3. ......................................

for full instruction please see : www.willcookforsmiles.com

Share this post