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Drunken Pumpkin Soup
Delicious and hearty pumpkin beer soup hits all the requirements for good fall fare- #1 it’s 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. While the beer cooks and the alcohol evaporates 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.
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 sautee over medium heat until it becomes transluscent.
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.