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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/21/2008 / Base: Vegetables / Number of Servings: 1 |
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Directions: Dotted throughout Canada are small inns that care passionately about the
food they serve. This velvety fall soup offers a warm 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 minutes or until tender. In a blender or
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 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook
onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin
mixture; stir in cheese and simmer gently, partially covered, for 20
minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
| Ingredients:
5 Cup(s) Pumpkin; or squash, cooked
2 1/2 Cup(s) Chicken stock
1 1/2 Cup(s) Light beer
2 Tablespoon(s) Butter
1 large Onion, chopped
3 Garlic cloves;crushed
1 Cup(s) Cheddar cheese;old, shredded
1/4 Cup(s) Pumpkin seeds |
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