Beer Pumpkin Soup
1 Pie Pumpkin (or canned pumpkin puree)
1 Medium Onion - Diced
1 Large Carrot – Peeled and Diced
2 Ribs Celery - Diced
3 Clove Garlic – Minced
16oz Field and Forge Premium Light Lager
1 L Chicken Broth
1tsp chopped fresh thyme
*Optional - 1 Cup cheddar cheese
Preheat Oven To 400. Cut your pie pumpkin in half, remove the seeds and pulp. (Saving seeds if you wish to use them as a garnish) Place cut side down on a parchment lined sheet pan and roast in the oven until fork tender.
While your pumpkin in roasting, prep your remining vegetables. Sauté onion, celery, and carrot in some oil or butter until soft. Add garlic and sauté 1 minute.
Add your beer and bring to a boil.
Once your pumpkin is fork tender, scoop the flesh from the skin.
Once your beer has boiled, add your roasted pumpkin, fresh thyme and chicken broth.
Bring to a boil and simmer until all your vegetables are tender.
In a blender or using a stick blender- Blend your soup until smooth. At this stage you can adjust your consistency by adding some water or more chicken broth.
Transfer blended soup back into a pot, season with salt and pepper to taste.
*Optional – Add 1 cup cheddar cheese
*Tip – Wash the seeds from your pumpkin, roast them until golden with a little oil salt and pepper. Garnish the top of your soup with the roasted seeds.