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If you're a pumpkin fan, this delicious and creamy pumpkin cheddar ale soup is sure to please the whole family this fall season!
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
A Recipe for Pumpkin and Cheese Lovers
The cozy fall season is upon us and what better way to celebrate than with, yes, pumpkin flavors! Growing up in New England, I was spoiled with the vibrant foliage! When the first day of fall arrived I was that person that got out my fleece jackets and purchased everything pumpkin at my local grocery store. If this sounds familiar then this pumpkin cheddar ale soup is for you! Even if you are so-so with pumpkin flavor, this soup including delicious beer flavor and melted cheddar cheese will make you change your mind. Even better? Using pumpkin as one of the main ingredients provides sources of vitamins A and C, potassium, and fiber!
To balance out the rich soup I recommend pairing it with a side salad or other non-starchy vegetables. Pairing it with toasted bread is a bonus! If you are lactose intolerant, Cabot's cheddars are naturally 100% lactose free (and gluten free), and instead of regular cows milk feel free to try a plantbased milk or lactose free milk. If you are vegetarian, I recommend a vegetarian version of Worcestershire sauce as most versions include anchovies.
This recipe can be made ahead and frozen (for up to 3 months) or refrigerated for up to 3 days. Another plus, the majority of the ingredients are all pantry staples! You won't have to worry about anything going to waste.
Thanks to the cheesiness, this dish is definitely kid-approved. And, don't let the beer scare you, the alcohol is cooked off in the recipe.
I truly hope you and your families enjoy the satisfyingly rich soup! The Cabot cheddar cheese not only made the soup a creamy consistency, it added tons of delicious taste!
PrintCreamy Pumpkin Cheddar Ale Soup
If you're a pumpkin fan, this delicious and creamy pumpkin cheddar ale soup is sure to please the whole family this fall season!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 large servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Two tablespoons extra virgin olive oil
2 cups leeks, sliced (about one large leek)
One large yellow onion, peeled and finely chopped
2-3 cloves garlic, peeled and chopped
2 teaspoons ground paprika
½ teaspoon ground cayenne pepper
⅓ cup all purpose flour
4 cups low sodium chicken broth or vegetable broth
12 ounces beer, such as a lager, pilsner or pale ale
1 15 ounce can pumpkin puree (or 2 cups fresh pumpkin pureed)
One cup of 1% milk
One tablespoon Worcestershire sauce* (if vegetarian see notes below)
8 ounces cheddar cheese, shredded, Cabot Sharp Cheddar used
Optional: Fresh chives, toasted pumpkin seeds or chopped onion
Salt and pepper to taste
Instructions
In a large pot, heat one tablespoon of the olive oil on medium high heat. Add the onion and leeks, sautee for 5 to 7 minutes until the onions turn translucent. Add the garlic and spices and continue sauteeing for another minute. Add the remaining olive oil and flour and stir to combine; saute 2-3 minutes to let the flour brown (this roux will thicken the soup).
Add the broth, beer, and pumpkin puree to the saute mixture. Let it come to a simmer and cook for 5 to 10 minutes; the liquid will reduce slightly while the alcohol cooks off. Pour in the milk and Worcestershire sauce let it simmer for a few minutes. Turn the heat to low.
Using an immersion blender, pulse the ingredients until a smooth consistency is formed. Add the cheese and continue on low until the cheese melts. Remove from heat. Salt and pepper to taste.
Serve with toasted bread and/or a side salad to balance out the richness of this tasty soup! Enjoy!
Notes
If you prefer a vegetarian recipe, use vegetable stock and read the label of the Worcestershire sauce. Most Worcestershire sauces contain anchovies, however there are vegetarian versions available at most health food stores.
If you prefer a chunky soup, feel free to omit the immersion blender step.
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