Autumn is a time for soups and stews and this enticing creation evokes all the best flavors of the season. Autumn Rarebit Soup is perfect for the holiday table or a simple meal, anytime.
- 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, shelled
- salt and pepper
- 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.
Use cooking pumpkins, turban or acorn squash, Hubbard or butternut for this recipe.