Autumn Rarebit Soup

Name: Autumn Rarebit Soup
Cook time: P1H
Total time: P1H30M
Yield: 12
Cuisine: Fusion
Ingredients: pumpkin; chicken broth; beer, lite; butter; onions; garlic cloves; cheddar cheese; pepitas (pumpkin seeds); salt and black pepper

Autumn Rarebit Soup recipe

Yield

12
servings

Prep

30
min

Cook

60
min

Ready

90
min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
5	cups	pumpkin or squash, cooked
2 ½	cups	chicken broth
1 ½	cups	beer, lite	*
2	tablespoons	butter
1	large	onions chopped
3	each	garlic cloves crushed
1	cup	cheddar cheese old, shredded
¼	cup	pepitas (pumpkin seeds)
1	x	salt and black pepper	*

Ingredients

Amount	Measure	Ingredient	Features
1.2	l	pumpkin or squash, cooked
591	ml	chicken broth
355	ml	beer, lite	*
30	ml	butter
1	large	onions chopped
3	each	garlic cloves crushed
237	ml	cheddar cheese old, shredded
59	ml	pepitas (pumpkin seeds)
1	x	salt and black pepper	*

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.