Yield: 1 servings
|5 cups||Pumpkin; or squash, cooked|
|2½ cup||Chicken stock|
|1½ cup||Light beer|
|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