This is one of our families favourite soups! We love to use a nice big Cinderella, Sweet Meat, or Candy Roaster, but any pumpkin will do.
Ingredients:
- 6 Tbsp. butter
- 1 Cup Onion, finely diced
- 6 Cups peeled, seeded and chopped pumpkin
- 6 Cups Chicken stock
- 4 Cups grated aged farmhouse cheddar
- 1 bottle of beer (I like to use India Pale Ale)
- Salt and Pepper to taste
Directions:
- Heat butter over medium heat in a heavy-bottomed pot. Add onion and cook for 3 minutes or until transparent. Add pumpkin and cook for 5 minutes. Add Chicken stock and bring to a boil. Let simmer for approximately 20 min or until pumpkin is very soft.
- Remove from heat and puree soup using an immersion blender until completely smooth.
- Add beer and cheese and whisk until incorporated. Return to heat and warm to eating temperature. Note: You can add 1-2 cups of milk or cream if you prefer a thinner soup. Serve with fresh bread.
