Servings
1
Ingredients
- 5 cups Pumpkin; or squash, cooked
- 2 1/2 cups Chicken stock
- 1 1/2 cups Light beer
- 2 tablespoons Butter
- 1 Onion;large, chopped
- 3 Garlic cloves;crushed
- 1 cup Cheddar cheese;old, shredded
- 1/4 cup Pumpkin seeds Salt and pepper
Directions
- Dotted throughout Canada are small inns that care passionately about the food they serve.
- This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
- In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
- In a blender or food processor, puree in batches.
- In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
- Reduce heat and simmer for 5 minutes.
- Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
- Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
- Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
- Season soup with salt to taste.
- Garnish with pepper and pumpkin seeds.
- SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini