Autumn Rarebit Soup
Submitted by tlc
Autumn rarebit soup blends pureed pumpkin with beer, sharp aged cheddar, and a base of garlic and onion butter into a Welsh-style cheesy fall pottage. Topped with toasted pepitas for crunch. Cozy bowl for crisp-evening dinners.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minAutumn rarebit soup is a clever twist on the British pub classic Welsh rarebit (cheese and beer melted over toast), reimagined as a creamy, pumpkin-based soup. The same elements are all here: aged cheddar, a generous pour of beer, garlic, and onion. Just whisked together with pumpkin puree instead of stacked on bread.
The pumpkin gets a head start. Simmered in chicken stock until tender, then pureed smooth, it becomes the silky base that holds everything else in suspension. Skip this step (using straight canned puree) and the soup tastes thinner and less developed.
Using aged or sharp cheddar is the rule, not a suggestion. The bite of mature cheese cuts through the sweetness of the pumpkin and the bitterness of the beer. Mild cheddar disappears entirely.
A lighter beer is correct here. Heavy stouts and IPAs overwhelm the pumpkin, while a lager or pilsner adds yeasty depth without going bitter or sour.
The toasted pepitas (pumpkin seeds) on top are non-negotiable for the autumn presentation. Crunchy, nutty, slightly oily, they’re the textural foil to the smooth soup.
Pro Tips
- Stir the cheese in slowly off the boil. Cheese curdles into stringy clumps if added to soup that’s still bubbling. Bring the soup to a low simmer, then add the cheese in handfuls, stirring after each.
- Toasting the pepitas in a dry skillet (no oil) keeps them light and concentrates their flavor. Watch closely - they go from raw to burnt in under a minute.
- Use roasted butternut squash or kabocha in place of pumpkin for a sweeter, richer take.
- The soup thickens as it sits. Thin with a splash of warm stock or beer when reheating leftovers.
Variations
- Add 1 tablespoon Dijon and a dash of Worcestershire sauce for a more traditional rarebit flavor profile.
- Stir in ¼ cup heavy cream or evaporated milk at the end for an even silkier soup.
- Top each bowl with crispy bacon crumbles or croutons in addition to the pepitas.
Ingredients
Directions
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, purée in batches. In clean saucepan, combine pumpkin purée 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.
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