About the Recipe
Pumpkin puree and beer are paired with sharp cheddar cheese in this deliciously easy one-pot soup! Serve with warm pretzel bread.
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
1 cup pumpkin puree
4 cups chicken broth
1 cup heavy cream
12 ounces cheddar cheese, extra sharp, grated
black pepper to taste
Preparation
Add the bacon to a four quart pot and heat on medium, cooking until crispy. Use a slotted spoon to transfer to a paper towel lined paper plate.
To the bacon fat, add the onion, pepper and celery. Stir and cook 8 to 10 minutes or until the vegetables are tender.
Next, add in the garlic and thyme, cooking for 1 minute.
Sprinkle in the flour, stir and cook for 2 minutes add in the beer and continue stirring.
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 pan from heat and add in the shredded cheese. Taste test and season with salt and pepper.
Ladle the soup into bowls and top with the crispy bacon, minced parsley and extra black pepper. As an option, finish with roasted and seasoned pumpkin seeds.