Autumn Rarebit Soup Recipe

• 5 c. Pumpkin, or possibly squash, cooked
• 2 1/2 c. Chicken stock
• 1 1/2 c. Light beer
• 2 Tbsp. Butter
• 1 x Onion,large, minced
• 3 x Garlic cloves,crushed
• 1 c. Cheddar cheese,old, shredded
• 1/4 c. Pumpkin seeds Salt and pepper

1. Dotted throughout Canada are small inns which care passionately about the food they serve.
2. This velvety fall soup offers a hot welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
3. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 min or possibly till tender.
4. In a blender or possibly food processor, puree in batches.
5. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
6. Reduce heat and simmer for 5 min.
7. Meanwhile, in a small skillet, heat butter over medium low heat, cook onion and garlic; stirring, till softened, about 5 min.
8. Add in to pumpkin mix; stir in cheese and simmer gently, partially covered, for 20 min.
9. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 min or possibly till golden and toasted.
10. Season soup with salt to taste.
11. Garnish with pepper and pumpkin seeds.
12. SERVES: 4-6

pumpkin, chicken, light beer, butter, onion, garlic, cheddar cheese, pumpkin seeds salt

Taken from cookeatshare.com/recipes/autumn-rarebit-soup-72233 (may not work)