Autumn Rarebit Soup

• 5 cups pumpkin or squash, cooked
• 2 1/2 cups chicken broth
• 1 1/2 cups beer, lite
• 2 tablespoons butter
• 1 large onions chopped
• 3 each garlic cloves crushed
• 1 cup cheddar cheese old, shredded
• 1/4 cup pepitas (pumpkin seeds)
• 1 x salt and black pepper

1. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
2. In a blender or food processor, puree in batches.
3. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
4. Reduce heat and simmer for 5 minutes.
5. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
6. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
7. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
8. Season soup with salt to taste.
9. Garnish with pepper and pumpkin seeds.

pumpkin, chicken broth, butter, onions, garlic, cheddar cheese, pepitas, salt

Taken from recipeland.com/recipe/v/autumn-rarebit-soup-3781 (may not work)