Pumpkin soup with smoked beer

Yield: 1 servings

Measure Ingredient
2 cups Onions, diced and
\N \N Caramelized
2 cups Sweet potatoes, diced
1 cup Garlic cloves, peeled
8 cups Pumpkin meat, diced
2 quarts Vegetable stock
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
2 ounces Maple syrup or honey sea
\N \N Salt, to taste
1 cup Smoked beer (or dark beer)
½ teaspoon Cayenne pepper
1 teaspoon Ginger, minced
2 tablespoons Olive oil

Method: Heat oil in pot. Caramelize the onions. Add all other ingredients, except beer. Let simmer until the pumpkin is tender enough to puree easily. Puree the soup in blender or food processor.

Add beer, stir and let simmer for 10 minutes. Serve.

Notes This recipe calls for a fullbodied beer such as a Smoked Bavarian Beer (i.e. Kaiserdom) or an Octoberfest-style beer (i.e.

Harpoon Octoberfest).

From: Sherree Johansson Date: 05-25-95 (159) Fido: Cooking

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