Best 2 Pumpkin Ale Beer Cheese Soup With Sharp Cheddar And Gruyere Recipes

Indulge in the ultimate comfort food experience with our tantalizing Pumpkin Ale Beer Cheese Soup. This delectable soup seamlessly blends the rich flavors of pumpkin ale, sharp cheddar, and nutty Gruyère cheese, creating a velvety and flavorful masterpiece. Served with crusty bread or toasted croutons, this soup is perfect for a cozy night in or an elegant dinner party.

The article features a collection of irresistible recipes that will satisfy any palate. From the classic Pumpkin Ale Beer Cheese Soup to the innovative Pumpkin Ale Beer Bread, each recipe is carefully crafted to showcase the versatility of pumpkin ale and cheese.

For those with dietary restrictions, the article also includes a gluten-free version of the Pumpkin Ale Beer Cheese Soup, ensuring that everyone can enjoy this culinary delight. Paired with a crisp salad or roasted vegetables, this soup makes for a wholesome and satisfying meal.

Additionally, the article offers a step-by-step guide to making homemade pumpkin puree, providing readers with the opportunity to create their own fresh and flavorful puree for use in various recipes.

Whether you're a seasoned cook or a novice in the kitchen, this article has something for everyone. Embark on a culinary journey and discover the endless possibilities of pumpkin ale and cheese.

Let's cook with our recipes!

BEST-EVER BEER CHEESE SOUP

Best-Ever Beer Cheese Soup image

Provided by Amy Thielen

Time 55m

Yield 6 servings

Number Of Ingredients 17

Ingredients

8 tablespoons (1 stick) salted butter
1 to 1 1/2 large carrots, diced (about 3/4 cup)
3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
Fine sea salt and freshly ground black pepper
3/4 cup all-purpose flour
4 cups chicken stock, low-sodium store-bought or homemade
One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
1 1/2 cups half-and-half
12 ounces aged yellow cheddar (aged at least 2 years), grated
1/2 tablespoon Worcestershire sauce
Dash hot sauce
1/8 teaspoon grated nutmeg
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
Mustard oil or extra-virgin olive oil, for garnish
Fresh goat cheese, for garnish
Fresh thyme leaves, for garnish

Steps:

In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

WISCONSIN NATIVE'S BEER CHEESE SOUP

Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

Ingredients

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

Tips:

Use a pumpkin ale beer for the soup to give it a unique and flavorful twist.
If you don't have pumpkin ale beer, you can substitute it with a pale ale or amber ale.
Be sure to grate the cheeses finely so that they melt smoothly into the soup.
If you like a thicker soup, you can add more cheese or a roux (a mixture of butter and flour).
Serve the soup with a side of crusty bread, crackers, or pretzels for dipping.

Conclusion:

Pumpkin ale beer cheese soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy and flavorful with a hint of sweetness from the pumpkin ale beer. It is also a great way to use up any leftover cheese you have on hand. Serve the soup with a side of crusty bread, crackers, or pretzels for dipping, and enjoy!