Pumpkin Soup With Cheese & Ale

Pumpkin Soup with cheese and Ale

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.


  • 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


  1. 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.
  2. Remove from heat and puree soup using an immersion blender until completely smooth.
  3. 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.
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