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Ingredients
- 5 c. Pumpkin, or possibly squash, cooked
- 2 1/2 c. Chicken stock
- 1 1/2 c. Light beer
- 2 Tbsp. Butter
- 1 x Onion,large, minced
- 3 x Garlic cloves,crushed
- 1 c. Cheddar cheese,old, shredded
- 1/4 c. Pumpkin seeds Salt and pepper
Directions
- Dotted throughout Canada are small inns which care passionately about the food they serve. This velvety fall soup offers a hot welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
- 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. In a blender or possibly food processor, puree in batches.
- In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 min.
- Meanwhile, in a small skillet, heat butter over medium low heat, cook onion and garlic; stirring, till softened, about 5 min. Add in to pumpkin mix; stir in cheese and simmer gently, partially covered, for 20 min.
- Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 min or possibly till golden and toasted.
- Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
- SERVES: 4-6
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1692g | |
| Calories 1300 | |
| Calories from Fat 792 | 61% |
| Total Fat 89.49g | 112% |
| Saturated Fat 43.71g | 175% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1835mg | 76% |
| Potassium 2721mg | 78% |
| Total Carbs 59.57g | 16% |
| Dietary Fiber 10.5g | 35% |
| Sugars 12.98g | 9% |
| Protein 58.12g | 93% |
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