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Ingredients
8 cups Fresh Pumpkin , chopped and skinned
1 whole yellow onion, halved
4 whole garlic cloves, peeled
12 ounces Pumpkin ALE (or other orange to deep amber colored micro Beer )
2 cups Chicken stock
2 cups Heavy cream
1 teaspoon Dry Ancho chile powder, grinded and sifted
1 tablespoon brown sugar
1 teaspoon White pepper
1 pinch Nutmeg
4 tablespoons Butter
3 each green onions, chopped |
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Directions
1. Heat oven to 450 degrees
2. Place Pumpkin,Onion and Garlic on a baking pan and spinkle with the Brown Sugar and White pepper bake until Pumpkin is soft about 1 hour
3. Process Pumpkin,Onion and Garlic in a food processor until pureed
4. Melt Butter in a 2 quart sauce pan over med heat then add Pumpkin mix and cook about 3-4 minutes stirring constantly
5. Add Beer and cook 3 minutes stirring
6. Add Chicken stock, chili powder and bring to a boil reduce heat to simmer and add Heavy cream and Nutmeg
7. Simmer about 30 minutes or until thickened
Servings: 6
Preparation Time: 1 hour 15 minutes
Start to finish: 2 hours
Notes: Soup can be strained and puree added back to achieve a desired consistancy
Good brands of Pumpkin Ale - Dogfish Head ... Brooklynn Brewery... Saranac brewery... Smuttynose...
A good deep Amber Micro brew can be substituted
If the onion and garlic soften before the pumpkin they can be removed and set aside while the Pumpkin finishes
Serving Ideas: Place soup in bowls and serve with green Onions sprinkled on top |
