Autumn Rarebit Soup



INGREDIENTS:

5 c  Pumpkin; or squash, cooked

2 1/2 c  Chicken stock

1 1/2 c  Light beer

2 tb butter 

1  onion;large, chopped

3  Garlic cloves;crushed

1 c  Cheddar cheese;old, shredded

1/4 c  Pumpkin seeds

salt and pepper

DIRECTIONS:

1. Dotted throughout Canada are small inns that care passionately
about the food they serve. This velvety fall soup offers a warm
welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.
  
2. In large heavy saucepan, bring pumpkin and stock to a boil;
reduce heat to medium, cover and simmer for 15 minutes or until
tender. 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. Reduce heat and simmer
for 5 minutes.

4. Meanwhile, in a small skillet, melt butter over medium low heat,
cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially
covered, for 20 minutes.

5. Meanwhile in skillet over medium heat, cook pumpkin seeds,
shaking pan often, for 7 to 10 minutes or until golden brown and
toasted.

6. Season soup with salt to taste. Garnish with pepper and
pumpkin seeds.



Autumn Rarebit Soup