Pumpkin Beer Cheese Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Servings
4
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Calories
940 kcal
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Course
Soup
Pumpkin Beer Cheese Soup
Description
The Pumpkin Beer Cheese Soup starts by sautéing onion, leek, garlic, carrots, and celery with thyme until tender. Pumpkin ale and chicken broth are added and simmered to meld flavors. Separately, butter and flour form a roux, into which milk and pumpkin puree are whisked until smooth. Sharp cheddar cheese is combined with lemon juice for brightness, then stirred into the thickened base along with mustard powder, smoked paprika, and nutmeg for warm undertones. The soup is smooth, creamy, and mildly spiced, showcasing pumpkin's sweetness balanced by the ale's character and cheese's richness.
Simple butter croutons made from sourdough bread, garlic powder, and butter are toasted until crisp, providing a contrasting crunch when sprinkled on top. This soup serves well as a comforting starter or light meal in cooler weather.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ yellow onion diced
- 1 large leek thinly sliced
- 2 garlic cloves, minced
- 2 carrot peeled, diced
- 1 celery rib, diced
- 2 ½ tablespoons thyme minced
- 1 pumpkin ale 12 ounce bottle
- 2 cups chicken broth
- ¼ cup butter unsalted
- ⅓ cup all-purpose flour
- 2 cups milk low fat is fine, whole
- ⅔ cup pumpkin puree
- 4 cups cheddar cheese shredded sharp
- 1 tablespoon lemon juice
- 1 teaspoon mustard powder dry
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- salt to taste
- black pepper to taste
simple butter croutons
- 1 cup sourdough bread diced
- 3 ½ tablespoons butter melted, salted
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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