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Autumn Rarebit Soup

Canadian.Recipes's picture
Ingredients
  Cubed pumpkin/Squash 1.25 l 5 Cup (80 tbs)
  Chicken stock 625 Milliliter
  Light beer 375 Milliliter
  Butter 25 Milliliter
  Onion 1 Large
  Garlic 3 Clove (15 gm)
  Shredded old cheddar cheese 250 Milliliter
  Pumpkin seeds 50 Milliliter
  Pepper To Taste
  Salt To Taste
Directions

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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Vegetable
Servings: 
6

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