Meatless Monday! It’s back!
The key to this soup is the onions. I found I didn’t make enough. I wanted more. So I adjusted the recipe, and am about to run to the store for more onions, so I can add them to the soup before serving it to my family for dinner.
This is what I added to the soup. It’s one onion cooked down until just caramelized:
If you cook yours and find that you have about that amount – you need more! Twice that amount is what I put in the recipe. Trust me. Heavenly!
PUMPKIN CHEDDAR SOUP
4 C cooked pumpkin
1 C vegetable broth
1 bottle beer – preferably a light ale
2 good sized onions, chopped
2 T olive oil
1 t salt
2 cloves garlic, crushed
1 T worcestershire sauce
freshly ground pepper
1 C grated cheddar cheese – sharp to extra sharp
1. In a large stockpot over medium heat, combine pumpkin, stock and beer. Bring just to a boil, then back it down to low and cover the pot. Allow to simmer while you cook the onions.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onions, garlic and salt. Reduce the heat to low and continue to cook just until the onions carmelize.
3. Add the onions and all remaining ingredients to the stockpot with the pumpkin mixture. Stir well and continue to cook an additional 20 minutes, or until the cheese has melted.
4. If you wish, top the soup with toasted walnuts before serving. Goes great with bread and apple slices.