Pumpkin, Cheddar, and Ale Soup

Do you have any pumpkins left in your winter food storage?  I stocked up every week at the Farmers Market by buying an extra squash or two, and now have quite a few ready and waiting for whenever I feel like eating them!  Many winter squash varieties store well if they have been properly cured, so this is a great way of building up your pantry without any labour intensive preservation techniques.

I picked up these beauties at the year end sale at Davison Orchards.  I make it my personal mission to fit the most sugar pumpkins I can in my cart since the sale is usually that all the pumpkins you can fit in your cart are $20 total.  
 I have been dreaming up this soup for a while and finally got around to figuring it out.  It turned out to be everything I hoped!  I hope you can get your hands on some pumpkin (any winter squash will substitute nicely if you can't find any pumpkin, but the flavour will be a little bit different) and give it a try!

PUMPKIN CHEDDAR AND ALE SOUP
This makes a lot of soup - perfect for freezing and eating later!

2 sugar pumpkins (roasted until soft)
1 medium onion
3 small cloves garlic
butter
1 can of ale (nothing too sweet or overly spiced)
4 cups milk (more or less depending on how runny you like your soup)
2 cups stock (I used turkey)
1 lb cheddar cheese (shredded)
1 tbsp salt

  1. Dice onions and garlic, and sauté in butter until soft and translucent in the bottom of a large soup pot.
  2. Transfer to a blender along with pumpkin and puree until smooth.  You can add a little of the ale, milk, or stock at this point if you need it to help keep things moving in the blender.  An immersion blender will work also.
  3. Combine pumpkin mixture, ale, milk, and stock back in the pot and bring to a low simmer.  Add the cheese and stir until it is all melted in.  
  4. Season with salt to taste.

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