Growing Chefs! Ontario Pumpkin Beer & Cheddar Soup

Pumpkin Beer & Cheddar Soup

At first thought, this soup seems like a strange combination of ingredients; but this recipe is in the magic of the method and how you combine these ingredients skillfully to make a belly warming bowl of deliciousness
Difficulty
Intermediate
Yield
Serves 4 to 6
Ingredients
1 medium pie pumpkin, cut in half, seeds removed and inside scraped clean1 tablespoon olive oil2 tablespoons butter1 medium onion, finely diced1 medium carrot, finely diced3 cloves garlic, minced1 1/2 cups vegetable broth1 cup 35% cream1 1/2 cups shredded sharp cheddar cheese1/2 teaspoon pumpkin pie spices Pepper to taste Salt to taste
Ingredients
1 medium pie pumpkin, cut in half, seeds removed and inside scraped clean1 tablespoon olive oil2 tablespoons butter1 medium onion, finely diced1 medium carrot, finely diced3 cloves garlic, minced1 1/2 cups vegetable broth1 cup 35% cream1 1/2 cups shredded sharp cheddar cheese1/2 teaspoon pumpkin pie spices Pepper to taste Salt to taste
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesBaking sheetParchment paperWooden spoonGraterSpatulaLarge potBlenderCutting boardChef’s knifeTasting spoonsDish towel
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesBaking sheetParchment paperWooden spoonGraterSpatulaLarge potBlenderCutting boardChef’s knifeTasting spoonsDish towel

Get Organized!

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Get Prepped!

Cut the pumpkin in half and scoopy out the guts and seeds and discard. Place the pumpkin on a parchment paper lined baking sheet. Cook at 375°F until pumpkin flesh is soft, about 30 minutes. Scoop out the pumpkin when finished and discard the skin.

While the pumpkin is cooking, prepare the rest of the ingredients. Finely dice the onion.

Peel the carrot and finely dice it.

Finely mince the garlic.

Measure out the broth, cream, beer, butter, and pumpkin pie spices.

Grate the cheese.

Cut the pumpkin in half and scoopy out the guts and seeds and discard. Place the pumpkin on a parchment paper lined baking sheet. Cook at 375°F until pumpkin flesh is soft, about 30 minutes. Scoop out the pumpkin when finished and discard the skin.

While the pumpkin is cooking, prepare the rest of the ingredients. Finely dice the onion.

Peel the carrot and finely dice it.

Finely mince the garlic.

Measure out the broth, cream, beer, butter, and pumpkin pie spices.

Grate the cheese.

Get Cooking!

Get Cooking!

Add the butter to a large pot over medium heat and saute the onion until softened and translucent, about 5 minutes. Add the carrot and continue to cook another 4 – 5 minutes until beginning to soften. Add the garlic and cook for 1 more minute until fragrant.

Add the beer to deglaze the pot, and let cook about 2 minutes until slightly reduced. Add the pumpkin, stock, and cream and bring so a low simmer. Add the pumpkin pie spices with pepper and salt to taste, and let cook about 1015 minutes.

Transfer the soup to a blender and blend until very smooth. Transfer the soup back to a pot and slowly fold in the cheese. Season with salt and pepper to taste and serve!