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Autumn Rarebit Soup

Submitted by: Mary on 10/05/2003
2148 views
2.58 avg rating
161 votes
 
 
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Ingredients

5 C Cubed pumpkin or squash
2 1/2 C Chicken stock
1 1/2 C Beer
2 T Butter

1 Onion, Chopped
3 Garlic cloves, crushed
1 C Cheddar cheese, shredded
1/4 C Pumpkin seeds
Salt & pepper to taste

Directions

In a large, heavy saucepan, bring pumpkin and stock to a boil, reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor puree in batches the pumpkin mixture.



In a clean saucepan, combine pumpkin puree with beer, bring to a boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.



In a small skillet melt butter over medium low heat, cook onion and garlic stirring until softened. Add to pumpkin mixture. Stir in cheese and simmer gently, partially covered for 20 minutes.



In a skillet over medium heat, cook pumpkin seeds, shaking pan often for 7 to 10 minutes until golden brown and toasted.



Season soup with salt to taste.



Garnish with pepper and pumpkin seeds.

Servings

4

Calories

10

Time to prepare

30 minutes

Difficulty

Easy
 

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