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Butternut/Pumpkin: Autumn Rarebit Soup

Source of Recipe

Orchid Trail Inn, Ontario


List of Ingredients

5 cups pumpkin or squash, cooked
2 1/2 cups chicken stock
1 1/2 cups light beer
2 tablespoons buter
1 onion, chopped
3 cloves garlic, crushed
1 cup sharp cheddar cheese, shredded
1/4 cup pumpkin seeds, roasted


Recipe

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