Autumn Rarebit Soup

1. 1

   In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.

2. 2

   In a blender or food processor, puree in batches.

3. 3

   In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.

4. 4

   Reduce heat and simmer for 5 minutes.

5. 5

   Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.

6. 6

   Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.

7. 7

   Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.

8. 8

   Season soup with salt to taste.

9. 9

   Garnish with pepper and pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.