Pumpkin Beer Cheese Soup

Thoughts on adulthood: Adulthood enables you to eat (on separate days) leftover Tuna Helper and pumpkin macaroni and cheese (twice) for breakfast.  It also makes you get overly excited when you buy new work pants (on sale!!) and finally get to wear them once they’re delivered.  Adulthood is both grand and a little peculiar.

These thoughts occur to me now that I’m done with school and beginning to feel like a real person, instead of just a graduate student (who, I think universally, don’t really consider themselves to be “real” people…).

I don’t know what the weather is like where you are, but here in Baltimore it’s pretty gross.  It’s been raining since early this morning, and I think it’s supposed to continue like this through the weekend.  Though I feel like soup is acceptable at all times of the year and regardless of the weather, this is definitely soup-eating weather.

Appropriately, I bring you Pumpkin Beer Cheese Soup.  Honestly, the soup isn’t overly pumpkiny, but it’s very good otherwise.  I saw this recipe on Spoon Fork Bacon and knew I had to make it.  I made 1.5 times the original recipe, and adapted it slightly, just FYI.

Pumpkin Beer Cheese Soup | A Nerd Cooks

You’ll need:

  • 3 tbs olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 1/2 tbs fresh thyme, minced
  • 2 tbs fresh rosemary, minced
  • 1 bottle fall/pumpkin beer (I used Sam Adams Oktoberfest)
  • 3 cups chicken broth
  • 4 tbs butter
  • 4 tbs flour
  • 3 cups milk (I used 2%)
  • 1 cup pumpkin puree
  • 6 cups shredded sharp cheddar cheese
  • 2 tbs lemon juice
  • salt and peper to taste

Pour the oil into a heavy-bottomed pot and heat over medium-high heat.  Add the onions, garlic, carrots, and celery.  Cook until the onions become translucent.

Add the thyme and rosemary.  Cook for 1-2 minutes more.  Add the beer and then the broth and simmer 8-10 minutes, or until the vegetables are fork tender.

In another pot, melt the butter.  Whisk in the flour, creating a roux.  Cook for 2-3 minutes.  Slowly add the milk, whisking constantly as you pour to prevent lumpiness.  Cook for several minutes until the milk begins to thicken.

Stir in the pumpkin puree until smooth. Add the cheese, stirring constantly, until the mixture is smooth.  Add the lemon juice and stir again.

Pour the cheese sauce into the broth and vegetable mixture.  Blend the soup to your desired texture using either an immersion blender or a regular blender.

Salt and pepper to taste.  Enjoy!


2 thoughts on “Pumpkin Beer Cheese Soup

  1. Adulthood is a very weird state, for sure. We get excited over new appliances and work pants. I mean, what happened to Christmas being about new toys? Now it’s kitchen gadgets and new socks (I seriously get excited about new socks). Either way, adulthood means I can eat beer cheese pumpkin soup any time I want, thank you very much. 🙂 Definitely making this soon. It reminds me of my honeymoon in Florida where we guzzled down gallons of beer cheese soup.

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