Pumpkin Ale Soup
Delicious, comforting pumpkin ale soup. This soup is easy and made with fresh pumpkin, pumpkin beer and some cream and cheese for delicious creamy texture.
Best way to deal with a cold is a nice, comforting bowl of soup. We’ve been a bit under the weather this weekend, so I made us some tasty pumpkin ale soup with grilled cheese. Dipping gooey grilled cheese into this warm, creamy soup is the best!
Now, chances are, you will have to use a pumpkin that’s bigger than 1.5 lbs since a pound and a half is really not much. There are lots of things you can do with the leftover pumpkin. You can make hand pies or turnovers, you can saute pumpkin slices and add it to grilled cheese, and you can add it to breakfast dishes like omelets and frittatas. (You can also check out my book, The Pumpkin Lover’s Cookbook, for many ways to use fresh pumpkin.)
Pumpkin Ale Soup
Ingredients
- 3 Tbsp unsalted butter
- 2 shallots
- 2 medium carrots
- 1.5 lb cooking pumpkin
- 2 garlic cloves
- 2 Tbsp all purpose flour
- 1 cup pumpkin ale or regular ale
- 1/2 Tbsp Worcestershire sauce
- 1 cup vegetable broth
- Salt
- Fresh cracked black pepper
- 1 tsp fresh thyme
- 1/2 cup heavy whipping cream
- 1/2 cup sharp cheddar cheese shredded
Instructions
- Peel and dice shallots, carrots and pumpkin. (Make sure to scoop out all the seeds and springy insides of the pumpkin too.) Set side.
- Melt butter in a medium pot, over medium heat.
- Add diced shallot and saute until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
- Add pressed garlic and stir well.
- Sprinkle flour, stir until combined.
- Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
- Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
- Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
- Stir in thyme, heavy cream and cheese.
- Transfer soup to the blender and puree until smooth.
- Soup is ready to serve, or you can transfer it back into the pot (not over heat) to keep warm while making grilled cheese.
Nutrition
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More Soup Recipes:
Roasted Bell Pepper Tortellini Soup
Tomato Bisque with Gouda Grilled Cheese Dippers
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Yum!
This soup looks so warm and comforting! I love pumpkin, and I bet it was so much fun to write a cookbook dedicated to pumpkin recipes!
It was so fun, especially since we love pumpkin in my family 🙂
Thank you so much, Kristine! I hope you will give it a try.
This looks absolutely delicious!! We’re still in SSI in Georgia and it is cold. I’m not used to the cooler weather and today this would certainly hit the spot. I am definitely making the recipe when we get back to even colder Indiana. Great recipe, thank you for sharing!!
Ugh, for some reason my reply to you didn’t go through before 🙁
Thank you, Marisa! Crank up the ac and make it soon 😉