Delicious and hearty this drunken pumpkin soup recipe hit all the requirements for good fall fare- #1 its pumpkin, then, of course, it is filling and full of flavor. If you are a fan of pumpkin and have not yet tried it in a savory dish then you really should try this recipe on the next cool fall day. This is just one of our popular pumpkin recipes you will love!
Drunken Pumpkin Soup Recipe
While the beer cooks and the alcohol evaporate off it lends a delicious depth of flavor to this soup when combined with cream and cheese blend. Add a little more Cayenne if you like a little heat for flavor. Serve with a stack of crackers and a dollop of cream to finish it off. I also suggest pairing it with our Pumpkin Beer Bread for a truly filling meal.
Related: Pumpkin Martini Recipe
Now you can use whatever beer you have on hand or whichever your favorite is. In the past, I have used Sam Adams Oktoberfest beer but recently started using Elysian Night Owl Pumpkin Spice beer and it's what I will use every time now it's really good in both the soup and the bread!
1 can Pumpkin puree
1-12 oz. beer, pumpkin or fall brew is best
3 cups chicken stock
1 ½ cup shredded Colby Jack cheese
½ cup heavy cream (you can use this heavy cream substitute if needed)
2 garlic cloves, crushed
½ medium onion, diced
½ tsp. Cayenne pepper
½ tsp. Nutmeg
2 Tbsp. butter
salt and pepper to taste
Melt butter in a large pot, add onion and saute over medium heat until it becomes translucent.
Whisk in broth, garlic, nutmeg, cayenne, and pumpkin-simmer for 10 minutes.
Add your fall beer
Stir in heavy cream, and shredded cheese until thoroughly melted and blended together.
Simmer an additional 10 minutes on low.
Top with a dollop of sour cream or Greek yogurt before serving.
Have you tried this Drunken Pumpkin Soup Recipe? If so what beer did you use with it?
Drunken Pumpkin Soup
Delicious and hearty this drunken pumpkin soup recipe hit all the requirements for good fall fare. If you have not yet, you really should try this recipe.
- Melt butter in a large pot, add onion and saute over medium heat until it becomes translucent.
- Whisk in broth, beer, garlic, nutmeg, cayenne, and pumpkin-simmer for 10 minutes.
- Stir in heavy cream, and shredded cheese until thoroughly melted and blended together.
- Simmer an additional 10 minutes on low.
- Top with a dollop of sour cream or Greek yogurt before serving.
Serving Size1 grams
Amount Per Serving Calories 274Total Fat 22gSaturated Fat 14gUnsaturated Fat 0gCholesterol 69mgSodium 676mgCarbohydrates 9gFiber 2gSugar 3gProtein 9g
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