Yield: 1 servings
Measure | Ingredient |
---|---|
5 cups | Pumpkin; or squash, cooked |
2½ cup | Chicken stock |
1½ cup | Light beer |
2 tablespoons | Butter |
1 \N | Onion;large, chopped |
3 \N | Garlic cloves;crushed |
1 cup | Cheddar cheese;old, shredded |
¼ cup | Pumpkin seeds Salt and pepper |
Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan