Autumn Rarebit Soup
Autumn Rarebit Soup recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| 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
|
* |
| 3E+1 | 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.
