Beer Pumpkin Soup

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.