PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

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Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere image

Oooh so cheesy and comforting and perfect for the season. Pumpkin ale, pumpkin puree, and a couple of pinches of nutmeg add comforting fall notes to classic beer cheese soup.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 19

1/2 stick (1/4 cup unsalted butter)
1 medium yellow onion (diced (2 cups))
1 medium carrot (diced small (1/2 cup))
1/2 celery stalk (diced small (1/4 cup))
2 medium garlic cloves (minced (2 teaspoons))
2 teaspoons finely chopped fresh sage (4-5 medium leaves - or 1/2 teapoon dried)
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
1 12-oz bottle pumpkin ale (I use Blue Moon Harvest Pumpkin Ale)
1 cup pumpkin puree
1/8 teaspoon smoked paprika
1 teaspoon coarse salt like kosher salt (can use table salt, but I suggest about 1/2 teaspoon to start as it's a little harsher)
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese (about 3/4 pound)
1 cup shredded Gruyere cheese (about 1/4 pound)
Pinch or two of ground nutmeg (to taste (I add about 1/8 teaspoon))
Kosher salt and freshly ground black pepper (to taste)

Steps:

  • Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
  • Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
  • Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
  • Stir in the pumpkin, smoked paprika, salt, and pepper.
  • Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.

Fabiha Saleem
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I'm allergic to dairy, so I couldn't try this soup. But it sounds delicious!


Shittu Kehinde
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The soup was good, but I found it to be a bit too cheesy for my taste.


Rasjgg Ggy
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I'm not sure if I did something wrong, but my soup turned out a little too thick. I had to add some extra milk to thin it out.


vincent clegg (vin)
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This soup is a bit time-consuming to make, but it's worth it. The flavor is amazing!


Smiling Smiling
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I'm not usually a fan of pumpkin soup, but this one is really good! The beer and cheese give it a unique flavor that I really enjoy.


Sarha King
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This soup is perfect for a cold fall day. It's warm and comforting, and it fills you up.


BD Hacker 655
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I love the sharp cheddar and Gruyère cheese in this soup. They give it a really nice flavor.


Dominique Jasmin
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This soup is a great way to use up leftover pumpkin puree. I always have some on hand after Halloween.


LXIX
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I didn't have any pumpkin ale beer on hand, so I used regular beer instead. The soup still turned out great!


Okafor enyichi
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I added some diced bacon to the soup and it was delicious! It gave the soup a smoky flavor that I really enjoyed.


Nicola Gilbert
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I followed the recipe exactly and the soup turned out perfect. It was thick and creamy, with a rich flavor.


Julien Ricard
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This soup is so easy to make and it tastes amazing! I love the combination of pumpkin and beer.


gamabunta
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I've made this soup several times now and it's always a crowd-pleaser. It's perfect for a fall gathering.


Malik Saddam
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I made this soup for my family and they all loved it! Even my picky kids ate it up.


Borsa Bepari
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This pumpkin ale beer cheese soup was a hit at my last party! It was creamy, cheesy, and had just the right amount of pumpkin flavor. Everyone loved it!