Pumpkin Beer Cheese Soup

Pumpkin Beer Cheese Soup

There is football being played once again, and if you haven’t noticed the temperature is falling. This Pumpkin Beer Cheese Soup is the perfect dish to warm your soul. This is full of pumpkin flavor with the addition of a pumpkin puree, however, you can omit it if you want to go with other variation of the recipe. I love this version a ton!

While I am LDS, I love the beer flavor in this recipe. It’s perfectly blended with the cheese mixture and as a result pumpkin with beer cheese – oh boy… This is a hearty and satisfying soup that will not disappoint.

Pumpkin Beer Cheese Soup
Serves 4
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  1. 2 tablespoons extra virgin olive oil
  2. 1/2 yellow onion, diced
  3. 1 large leek, thinly sliced
  4. 2 garlic cloves, minced
  5. 2 carrots, diced
  6. 2 1/2 tablespoons minced thyme
  7. 1 (12 ounce) bottle pumpkin flavored ale
  8. 2 cups chicken broth
  9. 1/4 cup unsalted butter
  10. 1/3 cup all purpose flour
  11. 2 cups whole milk
  12. 2/3 cup pumpkin puree
  13. 4 cups shredded sharp cheddar cheese
  14. 1 tablespoon lemon juice
  15. 1 teaspoon dry mustard
  16. 1/2 teaspoon smoked paprika
  17. 1/4 teaspoon ground nutmeg
  18. kosher salt and pepper to taste
  1. In a dutch oven place over a medium-high heat, add the oil and add the onion and leeks and allow to saute for 5 minutes or until the leeks have turned translucent. Add the garlic, carrots, and celery and season with salt and pepper.
  2. Add the thyme and allow to saute an additional 5 minutes. Add the beer, broth and simmer for 10 minutes or until the veggies have turned tender. Remove and then set aside.
  3. In a separate pot melt the butter. Whisk in the flour to build a roux and continue to whisk for 3 minutes. Whisk in the milk until you can perceive any lumps have been dissolved and the mixture has thickened. Add the pumpkin puree until smooth. Before adding adding the cheese, toss it with the lemon juice before adding. Stir this cheese sauce again until smooth. Add the remaining spices.
  4. Now add the cheese mixture to the broth mixture into a blender (in batches if needed) until smooth. Pour this mixture back into the dutch oven and simmer for 5 minutes until the soup has thickened. Add the remaining thyme and adjust the salt and pepper.
  5. Serve.
Adapted from Go Bold With Butter
Marinate Me Baby http://marinatemebaby.com/

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