Creamy 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
1/2 teaspoon ground cayenne pepper
1/3 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.
Find it online: https://onehungrybunny.com/creamy-pumpkin-cheddar-ale-soup/
