Autumn Rarebit Soup Recipe

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   Dotted throughout Canada are small inns which care passionately about the food they serve.

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   This velvety fall soup offers a hot welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

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

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   In a blender or possibly food processor, puree in batches.

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

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   Reduce heat and simmer for 5 min.

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

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

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   Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 min or possibly till golden and toasted.

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    Season soup with salt to taste.

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    Garnish with pepper and pumpkin seeds.

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    SERVES: 4-6

* Per serving · 4 servings · Values may vary.

No additional tips available.