Pumpkin soup with smoked beer
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onions, diced and |
| 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 |
| Salt, to taste | ||
| 1 | cup | Smoked beer (or dark beer) |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ginger, minced |
| 2 | tablespoons | Olive oil |
Directions
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