Pumpkin Beer Cheese Soup
Warm up with a bowl of Pumpkin Beer Cheese Soup! Pumpkin puree and beer pair perfectly with extra sharp cheddar in this deliciously easy and cheesy one-pot soup! Serves 8 in about an hour.
Ingredients
- 5 slices bacon sliced thin
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 short stalks celery sliced
- kosher salt to taste
- 2 cloves garlic minced
- 1 teaspoon thyme leaves chopped
- 1/3 cup unbleached all-purpose flour
- 12 ounces beer lager or pilsner
- 1 cup pumpkin puree
- 4 cups low-sodium chicken broth or stock ( or 1 quart)
- 1 cup heavy cream
- 12 ounces cheddar cheese extra sharp, grated
- black pepper freshly ground
Instructions
- Spary the bottom of a 4-quart pot with olive oil spray.
- Add in the bacon and heat on medium, cooking until crispy. Use a slotted spoon to transfer to a paper towel lined paper plate, leaving the fat in the pot.
- To the bacon fat, add the onion, pepper and celery with a small pinch of kosher salt. Stir and cook 8 to 10 minutes or unitl the vegetables are tender.
- Next, add in the galric and thyme, cooking for 1 minute.
- Sprinkle in the flour, stir and cook for 2 mintues before pouring (while stirring) in the beer.
- Add in the pumpkin, broth and heavy cream. Stir and cover, bring to a simmer.
- Once simmering, reduce to medium-low and uncover. Simmer for 20 to 25 minutes until thickened.
- Remove the soup off of the heat and add in the shredded cheese. Taste test the soup and season with salt and pepper to your liking. For me it was 2 teaspoons kosher salt and 1/4 to 1/2 teaspoon black pepper.
- Ladel the soup into bowls and top with the crispy bacon, minced parsley and extra black pepper.
Nutrition
Serving: 1cup | Calories: 358kcal | Carbohydrates: 13g | Protein: 15g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 317mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6109IU | Vitamin C: 22mg | Calcium: 348mg | Iron: 1mg