Imagine a soup so rich, so creamy, and so indulgently seasonal that it transforms an ordinary dinner into a gourmet experience. This Pumpkin Beer Cheese Soup isn't just a recipe; it's a warm hug in a bowl that combines the earthy sweetness of pumpkin, the bold complexity of craft beer, and the luxurious creaminess of melted cheese. Topped with crispy, herb-infused rosemary croutons, this dish is about to become your new fall obsession that will have everyone at your table begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can pumpkin puree
- 1 cup beer
- 1 cup vegan cheese
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups bread, cubed
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté diced onions until translucent and softened, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in vegetable broth and pumpkin puree, whisking thoroughly to combine and create a smooth base.
- Slowly add beer to the pot, stirring continuously to integrate and prevent separation.
- Reduce heat to low and gradually stir in vegan cheese until completely melted and incorporated into the soup.
- Season with salt and pepper, tasting and adjusting seasoning as needed.
- While soup simmers, prepare rosemary croutons by tossing bread cubes with chopped rosemary, olive oil, salt, and pepper.
- Spread crouton mixture on a baking sheet and toast in a preheated 375°F oven for 10-12 minutes, until golden and crisp.
- Simmer soup for 15-20 minutes to allow flavors to meld together, stirring occasionally.
- Ladle hot soup into bowls and top generously with freshly made rosemary croutons before serving.
Tips
- Choose a beer with character: Use a medium-bodied craft beer like an amber ale or pumpkin ale to enhance the soup's flavor profile.
- Low and slow is the key: When adding cheese, use low heat and stir continuously to prevent curdling and ensure a smooth, creamy texture.
- Crouton perfection: For extra crispy rosemary croutons, make sure bread cubes are slightly stale and spread them in a single layer on the baking sheet.
- Season gradually: Taste and adjust seasoning throughout cooking, remembering that beer and vegetable broth already contain some salt.
- Make ahead friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 20mg
