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Title: Autumn Rarebit Soup
Categories: Soup Vegetable Cheese
Yield: 1 Servings
| 5 | c | Pumpkin; or squash, cooked |
| 2 1/2 | c | Chicken stock |
| 1 1/2 | c | Light beer |
| 2 | tb | Butter |
| 1 | Onion;large, chopped | |
| 3 | Garlic cloves;crushed | |
| 1 | c | Cheddar cheese;old, shredded |
| 1/4 | c | Pumpkin seeds Salt and pepper |
Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
In 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. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds.
SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
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