“Pumpkin Broccoli Cheddar Cheese Soup”

Okay, here is my story. Every recipe has one and today is no different. First, it’s snowing, the first measurable one, accidents on the expressway because of black ice yet the weather people keep saying it won’t snow much. Well, not the way it looks outside my house right now. That means it is soup time and what better day could there possibly be? Soup will be ready in 45 minutes with my Pumpkin Broccoli Cheddar Soup. I found a recipe similar to this one a while back using beer namely a pumpkin beer. Most often when I’ve made pumpkin soup I use pumpkin puree but too much pumpkin taste. Subtlety was what I wanted with lots of cheese. Note that pumpkin beer is seasonal so a variety of choice may be limited. I usually buy several bottles to get me through the soup making months.

Pumpkin Broccoli Cheddar Cheese Soup

A little spicy with cayenne pepper but the added warmth of nutmeg is wonderful. The most heavenly combination you could ever think of. The base of this soup is fresh broccoli, onions, carrot, garlic, and bay leaf. Flour is used to thicken then chicken broth and milk are added with the pumpkin beer. Soup simmers about 20 – 25 minutes until broccoli is tender and you use an immersion blender or stand blender to cream soup.

Pumpkin Broccoli Cheddar Cheese Soup

Cheddar cheese is added once soup is returned to pot over medium-low heat. Stir until cheese is melted and creamy. The cheddar puts this soup over the top delicious. You’ll add in fresh thyme, cooking several more minutes. Adjust seasonings as needed. Ladle soup in your favorite bowls, topping with additional cheddar cheese and fresh thyme. Pumpkin Broccoli Cheddar Cheese Soup is ready to serve.

Pumpkin Broccoli Cheddar Cheese Soup

Winter is fast approaching and as crazy as that sounds, it’s time to break out those soup recipes. So start with Pumpkin Broccoli Cheddar Cheese Soup on one of those cold, snowy, blustery days. Enjoy the fall-like comfort of the pumpkin ale used. I honestly think these soup tastes better the next day. The beer mellows as it sits allowing less bite and a softer flavor to come forth. If you are a beer lover then choose a pumpkin ale you like to drink. I enjoy drinking Smuttynose Pumpkin Ale found at my local beverage store. This beer is soft and mellow without overpowering spice or pumpkin. It’s great served extremely cold and drinks well with Pumpkin Broccoli Cheddar Cheese Soup. Aren’t you all about easy, peasy weeknight meals? Go ahead give it try. You’ll be glad you did.

Pumpkin Broccoli Cheddar Cheese Soup

 

Pumpkin Broccoli Cheddar Cheese Soup

2 T. Olive oil

3 T. unsalted butter

1 small yellow onion, diced

1 large carrot, diced

1/4 cup all-purpose flour

3 cups whole milk

2 cups chicken broth (I used Zoup Chicken Bone Broth)

1 – 12 oz. bottle pumpkin ale (I used Smuttynose)

4 cups broccoli florets, cut in half if large

2 bay leaves

1/4 t. ground nutmeg

1/4 t. cayenne pepper, or more to taste

1/2 t. kosher salt

1/2 t. black pepper

4 cups shredded sharp cheddar cheese (I used Tillamook or Cabot)

2 T. fresh thyme leaves

Cheddar cheese and fresh thyme, for garnish

 

In a 6-quart Dutch oven heat oil and butter over medium-high heat. Add in onions and carrots, cooking until fragrant and soft, about 10 minutes.

Whisk in flour, stirring until golden, about 2 minutes. Gradually whisk in milk until smooth.

Add in broth, ale, broccoli, bay leaves, nutmeg, cayenne, salt and pepper, stirring until combined.

Bring soup to medium simmer, reducing heat to low simmer and cook until broccoli is tender, about 20 – 25 minutes.

Remove soup from heat and puree with an immersion blender or stand blender in batches until desired consistency.

Pour soup back into Dutch oven and return to low simmer. Stir in cheese in batches until melted and creamy. Sprinkle in thyme, cooking another 3 – 5 minutes until warmed through. Adjust seasonings as desired. Ladle soup into serving bowls, topping with additional cheese and thyme.