White Pumpkin Cheddar Ale Soup

Yield:
8-10 servings

Have you ever taken a trip to your local farmer’s market and seen some pumpkins or squash like this:

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And you thought, “I must have one of those!” Then you brought it home, sat it down on the counter, scratched your head and said – “ok, now what the heck do I do with this!?”

I felt this way recentlywhite pumpkin about a beautiful white pumpkin from a nearby farm. It was so pretty and round, I just had to have it.

But then I wasn’t quite sure what to do with it.

Pasta? Nah.Too much work.

Pie? Seemed liked a waste.

Combine with beer and cheese for a rich and warming soup? Ding ding ding!

Most surprising thing about the white pumpkin was actually the color – the flesh is slightly yellow inside, not the same white of the outside. And when roasted, the flesh becomes even darker, resembling a cheese pumpkin puree.

So please welcome to the world my White Pumpkin Cheddar Ale Soup. Pair this was a big hunk of crusty bread, green salad and a cold pumpkin beer for a well-rounded and happy meal.

white pumpkin cheddar ale soup

White Pumpkin Cheddar Ale Soup

Posted on October 15, 2013

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