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5
from 1 vote
Pumpkin Ale Soup
This soup is easy and made with fresh pumpkin, pumpkin beer and some cream and cheese for delicious creamy texture.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
(makes about 6 cups)
Calories:
329
kcal
Author:
Lyuba Brooke
Ingredients
3
Tbsp
unsalted butter
2
shallots
2
medium carrots
1.5
lb
cooking pumpkin
2
garlic cloves
2
Tbsp
all purpose flour
1
cup
pumpkin ale
or regular ale
1/2
Tbsp
Worcestershire sauce
1
cup
vegetable broth
Salt
Fresh cracked black pepper
1
tsp
fresh thyme
1/2
cup
heavy whipping cream
1/2
cup
sharp cheddar cheese
shredded
US Customary
-
Metric
Instructions
Peel and dice shallots, carrots and pumpkin. (Make sure to scoop out all the seeds and springy insides of the pumpkin too.) Set side.
Melt butter in a medium pot, over medium heat.
Add diced shallot and saute until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
Add pressed garlic and stir well.
Sprinkle flour, stir until combined.
Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
Stir in thyme, heavy cream and cheese.
Transfer soup to the blender and puree until smooth.
Soup is ready to serve, or you can transfer it back into the pot (not over heat) to keep warm while making grilled cheese.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
24
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.3
g
|
Cholesterol:
70
mg
|
Sodium:
362
mg
|
Potassium:
874
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
20963
IU
|
Vitamin C:
23
mg
|
Calcium:
186
mg
|
Iron:
2
mg