Autumn Rarebit Soup
|Cubed pumpkin/Squash 1.25 l||5 Cup (80 tbs)|
|Chicken stock||625 Milliliter|
|Light beer||375 Milliliter|
|Garlic||3 Clove (15 gm)|
|Shredded old cheddar cheese||250 Milliliter|
|Pumpkin seeds||50 Milliliter|
In large heavy saucepan, bring pumpkin and stock to boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
In blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
Reduce heat and simmer for 5 minutes.
Meanwhile, in small skillet, melt butter over medium-low heat; cook onion and garlic, stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile, in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste.
Garnish with pepper and pumpkin seeds