Pumpkin Beer Cheese Soup
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
4
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Calories
940 kcal
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Course
Soup
Pumpkin Beer Cheese Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 1 large leek, thinly sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 1 rib celery, diced
- 2 ½ tablespoons minced thyme
- 1 (12 ounce) bottle pumpkin ale
- 2 cups chicken broth
- ¼ cup unsalted butter
- ⅓ cup all purpose flour
- 2 cups whole milk low fat is fine
- ⅔ cup pumpkin puree
- 4 cups shredded sharp cheddar cheese
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- salt and pepper to taste
simple butter croutons
- 1 cup diced sourdough bread
- 3 ½ tablespoons melted salted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
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Instructions
- For croutons: Place all ingredients into a bowl and toss together until evenly coated. Pour croutons into a large skillet and place over medium heat. Toast croutons for 5 to 7 minutes, stirring frequently. Remove from heat and allow to cool and crisp. Set aside until ready to use.
- For soup: Pour oil into a medium pot and place over medium-high heat. Add onion and leek and sauté for 3 to 4 minutes or until onions and leeks become translucent. Add garlic, carrots and celery and season with salt and pepper.
- Sauté for 4 to 5 minutes and stir in 2 tablespoons thyme. Add beer and broth and simmer for 8 to 10 minutes or until vegetable mixture is fork tender. Remove from heat and set aside.
- In another medium pot melt butter. Whisk in flour to create a roux and continue to whisk for 2 to 3 minutes. Whisk in milk until no lumps remaining and mixture thickens. Stir in pumpkin puree until smooth. Toss cheese together with lemon juice before stirring into the milk mixture. Stir until cheese sauce is smooth. Stir in remaining spices.
- Pour cheese mixture and broth mixture into a blender and blend until smooth. Pour mixture back into a pot and simmer for 3 to 4 minutes or until soup thickens slightly. Stir in remaining thyme and adjust seasonings.
- Ladle soup into bowls and top with buttered croutons. Serve.
Nutrition Information
Show Details
Calories
940kcal
(47%)
Carbohydrates
36g
(12%)
Protein
37g
(74%)
Fat
71g
(109%)
Saturated Fat
41g
(205%)
Cholesterol
188mg
(63%)
Sodium
1634mg
(68%)
Potassium
677mg
(19%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
14143IU
(283%)
Vitamin C
24mg
(27%)
Calcium
1030mg
(103%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 940 kcal
% Daily Value*
| Calories | 940kcal | 47% |
| Carbohydrates | 36g | 12% |
| Protein | 37g | 74% |
| Fat | 71g | 109% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 188mg | 63% |
| Sodium | 1634mg | 68% |
| Potassium | 677mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 14143IU | 283% |
| Vitamin C | 24mg | 27% |
| Calcium | 1030mg | 103% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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