Pumpkin Soup with Beer and Cheese
serves 4-6
3 tablespoons butter
1 medium pumpkin, peeled and diced (about 6 cups)
1 1/2 Spanish onions, diced
3 cloves of garlic, minced
4 cups chicken or vegetable stock
3 cups smoked Gouda, shredded
12 ounces pumpkin lager (brown ale or English ale can also be used)
1/2 cup whipping cream (optional)
1/2 cup chopped scallions
Melt butter over medium heat in the bottom of a medium stock pot. Add onion and saute for 5 minutes, or until it begins to turn transparent. Add garlic and sauté for 2-3 more minutes, stirring constantly. Add butternut squash. Toss to combine.
Pour stock over the top of the squash and bring to a boil. Simmer for 20-30 minutes, or until the squash is very tender.
Puree the soup in batches in a blender, or in the pot with an immersion blender, until very smooth.
Now, choose your own adventure:
OPTION 1 (creamy soup):
Add cream to the soup. Bring to a boil. Reduce heat to low, and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.
Garnish with scallions.
OPTION 2:
Reduce heat to low and whisk in the shredded gouda. Whisk constantly until the cheese is melted and well incorporated. Continue whisking while you add the beer (to taste). You can add up to 12 oz. of beer to this soup, depending on how much beer flavor you'd like.
Garnish with scallions.
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