Its that time of year again. Pumpkin has taken over every coffee shop, restaurant and Pinterest board. Jump on the bandwagon by whipping up this Pumpkin Beer Cheese Soup with Draught Works beer!
Before you get started, make sure to stop by Draught Works with your growler and fill it up with the most important ingredient, beer. Cooking with beer means sipping a glass as you go. If you don’t have a growler yet, we have a great selection of different sizes, colors, and materials to choose from. I am partial to the white, insulated half-growler (pictured below).
Here are some picture directions, full directions are at the bottom.
The next step is to make the cheesy roux. A roux is basically just a mixture of flour, butter, and milk which forms the basis for many popular sauces. Start by melting the butter in the pan. Next, whisk in the flour and cook for a minute or so, until it achieves a nice golden brown color. Then, whisk in the milk and continue to cook over medium low heat until there are no lumps and the mixture has thickened. Next step is to add the pumpkin.
Once the cheese is all melted, blend the vegetable mixture to a smooth consistency and mix with the cheesy roux. Return to medium heat, stirring frequently, until it thickens up. That’s it!
Pumpkin Beer Cheese Soup:
2 tablespoons olive oil or butter
1/2 large white onion, diced
1 large leek, thinly sliced
2 garlic cloves, minced
2 carrots, peeled and diced
2 ribs celery, diced
2 1/2 tablespoons dried rosemary
1 teaspoon dried parsley
16 oz of your favorite Draught Works beer (I used Shadow Caster Amber Ale)
16.9 oz chicken broth
1/4 cup salted butter
1/3 cup all purpose flour
2 cups milk (whatever kind you like)
2/3 cup pumpkin puree
4 cups shredded sharp cheddar cheese
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
salt and pepper
Heat oil in medium pot or dutch oven. Add the onions, leeks, celery and carrots and saute until the onions and leeks are transparent. Add the garlic and saute for another minute or two, until the garlic is fragrant. Be careful not to burn it! Next, ad the chicken broth, beer, and salt and pepper to taste. Now add the rosemary and parsley. Simmer on medium low heat until the vegetables are tender. Set aside.
To make the roux, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, careful not to let it burn, stirring constantly for a minute or two, until it is nice and golden brown. Next, whisk in the milk and continue until there are no lumps and the mixture starts to thicken. Stir in the pumpkin puree completely and then add the cheese. Stir until the cheese is all melted. Remove from heat and stir in the paprika, nutmeg and salt and pepper to taste.
After it has cooled a bit, pour the vegetable and broth mixture into a blender, or use an immersion blender to blend it into a smooth consistency. Be careful when blending hot liquids, as they expand! Next, pour the blended vegetable mixture into the cheese mixture. Mix it up well and heat it on medium heat until the mixture thickens and is nice and uniform.
Serve with your favorite toppings and enjoy with a frosty mug of Draught Works beer! May I suggest Shadow Caster Amber Ale.
Makes 3 to 4 large servings.
Other beers that would work great in this recipe:
- Quill Pig Czech Style Pilsner
- Bear In the Bush American Pale Ale
Recipe adapted from SpoonForkBacon.
Looking for another way to enjoy Draught Works beer? Check out Sweet Peaks‘ new seasonal ice cream made with our Last Rites Mexican Chocolate Porter!