Pumpkin Carrot Beer Cheese Soup Recipe

Name: Pumpkin Carrot Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium carrots, chopped; 1/2 onion, chopped; 1 stalk celery, chopped; 1 clove garlic, minced; 6 ounces beer, your choice; 15 ounces pumpkin puree (be sure not to buy pumpkin pie filling); 2 cups vegetable or chicken stock, plus more if needed; 4 ounces grated cheddar cheese; 4 ounces grated fontina cheese; 3 ounces mascarpone cheese; salt, to taste; pumpkin seeds, optional, for topping

Servings: persons

2 medium carrots, chopped
1/2 onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
6 ounces beer, your choice
15 ounces pumpkin puree (be sure not to buy pumpkin pie filling)
2 cups vegetable or chicken stock, plus more if needed
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
3 ounces mascarpone cheese
salt, to taste
pumpkin seeds, optional, for topping

1
["Heat a medium soup pot to medium-high heat with a drizzle of olive oil. Add the carrot, onion, and celery and cook for 5 minutes, stirring, to soften slightly.
2
Add the garlic and stir for one minute. Add the beer and let reduce by half, stirring as you go.", "Add the pumpkin puree and stock. Stir the soup, then reduce the heat to medium-low and cover the pot. Simmer the soup for 30-40 minutes, stirring occasionally, until the vegetables are very tender.", "Using a blender or food processor, puree the soup until it is very smooth. Return to the pot over medium heat, and stir in all three cheeses. Taste the soup and adjust the seasoning; add salt and pepper to your preference. If the soup seems too thick at any point, add more stock to thin it out.", "Serve when the cheeses have melted into the soup. Top with some pumpkin seeds for crunch and cuteness.
3
Enjoy!"]

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium carrots, chopped, 1/2 onion, chopped, 1 stalk celery, chopped, 1 clove garlic, minced, and more.

Yes, Pumpkin Carrot Beer Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Carrot Beer Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions