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Red clay crock filled with pumpkin ale soup on a wooden table with a cut up grilled cheese in the background and a white and green cloth in the background to the left
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Pumpkin Ale Soup

This soup is easy and made with fresh pumpkin, pumpkin beer and some cream and cheese for delicious creamy texture.
Course Soup
Cuisine American
Keyword Ale soup, pumpkin
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 5 -6 cups
Author Lyuba Brooke

Ingredients

  • 3 Tbsp unsalted butter
  • 2 shallots
  • 2 medium carrots
  • 1.5 lb pumpkin
  • 2 garlic cloves
  • 2 Tbsp flour
  • 1 cup pumpkin ale or beer
  • 1/2 Tbsp Worcestershire sauce
  • 1 cup vegetable broth
  • Salt
  • Fresh cracked black pepper
  • 1 tsp fresh thyme
  • 1/2 cup heavy cream
  • 1/2 cup sharp cheddar cheese

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.

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.