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!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword beer cheese soup
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 8
Calories 834kcal
Author Erica
Ingredients
Pumpkin Beer Cheese Soup
2tablespoonsolive oil
2tablespoonsbutter
2shallotsdiced
3clovesgarlicminced
2tablespoonsflour
1cupwhole milk
2cupschicken or vegetable broth
12oz.(1 bottle) beer (we used Sam Adams Octoberfest)
1bay leaf
2cupspumpkin pureecanned or fresh
1tablespoonWorcestershire sauce
2teaspoonsfresh thymeplus more for serving
1/2teaspoonnutmeg
1/2teaspooncayenne pepper
Kosher saltto taste
Black pepperto taste
3cupsshredded cheddar cheeseplus more for serving
Herbed Croutons
1/2cupolive oil
2clovesgarlicsliced
1teaspoondried oregano
1teaspoondried basil
1teaspoondried thyme
1teaspoonkosher salt
1/2teaspoonblack pepper
1loaf Italian breadcubed (about 6 cups)
1/4cupgrated Parmesan cheese
Instructions
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.
Herbed Croutons
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.
Notes
Soup recipe heavily adapted from Epicurious.Crouton recipe slightly adapted from Epicurious.