Pumpkin Beer Cheese Soup with Herbed Croutons
This rich and creamy Pumpkin Beer Cheese Soup gets the seasonal treatment, and the homemade herbed croutons add a happy crunch to this satisfyingly easy meal!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Pumpkin Beer Cheese Soup
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots diced
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 cup whole milk
- 2 cups chicken or vegetable broth
- 12 oz. (1 bottle) beer (we used Sam Adams Octoberfest)
- 1 bay leaf
- 2 cups pumpkin puree canned or fresh
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme plus more for serving
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- Kosher salt to taste
- Black pepper to taste
- 3 cups shredded cheddar cheese plus more for serving
- 1/2 cup olive oil
- 2 cloves garlic sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 loaf Italian bread cubed (about 6 cups)
- 1/4 cup grated Parmesan cheese
Pumpkin Beer Cheese Soup
Heat oil & butter in a heavy-bottomed 4-quart saucepan over medium heat. When melted and shimmering, cook shallots & garlic for 2-3 minutes, until browned. Reduce heat to low, sprinkle flour over and stir, cooking for 2 minutes.
Whisk in milk, broth, and beer in a stream. Add bay leaf. Simmer for 5 minutes, whisking occasionally. Stir in pumpkin puree, Worcestershire sauce, thyme, nutmeg, cayenne, salt, and pepper. Simmer for 5 more minutes, then carefully remove and discard the bay leaf.
For smoother soup: remove saucepan from heat. Using an immersion blender (or in batches in a regular blender,) puree contents of the pot until desired consistency is reached. Return to low heat.
Add cheese about 1 cup at a time, stirring constantly, and cook until cheese is melted, 3-4 minutes. Taste and adjust seasoning as desired. Portion into bowls and top with a sprinkle of shredded cheddar. Serve with croutons and fresh thyme.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a small saucepan, simmer the oil, sliced garlic, herbs, 1/2 teaspoon of salt, and pepper for 5 minutes. Discard the garlic.
In a large bowl, toss the bread cubes with the oil mixture, coating as evenly as possible. Spread the cubes on the baking sheet and bake for about 8 minutes. Sprinkle the croutons with the grated Parmesan, then bake for 8-9 more minutes, until golden brown. Sprinkle the croutons with more salt if desired, then serve on top of the soup.
Calories: 834kcal | Carbohydrates: 49g | Protein: 20g | Fat: 61g | Saturated Fat: 27g | Cholesterol: 57mg | Sodium: 1144mg | Potassium: 462mg | Fiber: 4g | Sugar: 26g | Vitamin A: 203.9% | Vitamin C: 10.7% | Calcium: 41.5% | Iron: 19.8%