Pumpkin Ale Soup

Ingredients

3 Tbsp unsalted butter

2 shallots

2 medium carrots

1.5 lb pumpkin

2 garlic cloves

2 Tbsp flour

1 cup pumpkin ale (or beer)

½ Tbsp Worcestershire sauce

1 cup vegetable broth

Salt

Fresh cracked black pepper

1 tsp fresh thyme

½ cup heavy cream

½ cup sharp cheddar cheese

Directions

Peel and dice shallots, carrots and pumpkin. (Make sure to scoop out all the seeds and springy insides of the pumpkin too.) Set side.
Melt butter in a medium pot, over medium heat.
Add diced shallot and saute until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
Add pressed garlic and stir well.
Sprinkle flour, stir until combined.
Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
Stir in thyme, heavy cream and cheese.
Transfer soup to the blender and puree until smooth.
Soup is ready to serve, or you can transfer it back into the pot (not over heat) to keep warm while making grilled cheese.
Read more at http://www.willcookforsmiles.com/2015/10/pumpkin-ale-soup.html#B5XJDEl6SiPWJXIC.99

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