A rich, super creamy, cheesy, spicy and utterly delicious soup. Serve as a starter or as a meal.
The recipe assumes that you already have the pumpkin puree'. If not, allow at least an hour to roast and puree' a pumpkin.
"*" See Kitchen Notes for more information or links to special ingredients.
Pumpkin Puree – Homemade roasted pumpkin puree is always the best; however, you could easily use canned pumpkin puree.
To roasted a pumpkin, cut in half, brush with your choice of oil on the cut surfaces, and sprinkle with salt and pepper. Roast, cut side up in a 400°F for 40 minutes or until fork tender. Remove from the oven and let cool. Using a spoon, scoop out the seeds and fibrous pulp. Scoop the roasted flesh into a large bowl (for an immersion blender) or blender. Blend until smooth.
The Beer – Shiner Bock (a dark American style lager) works great, but you could substitute just about any kind of dark lager. I personally think Negro Modelo or Bohemia would work nicely.
Cheese - The cheese you use is really to satisfy your own personal taste buds and to complement the beer. The combination I use in this recipe works great! Here are links to the cheeses I use:
Chile Powders – Please be sure to use “chile” powders, not “chili” powder blends. For this recipe, I used a medium hot New Mexico red chile powder, a Spanish smoked paprika, and a little bit of the extra spicy murupi amerela chile powder from Fords Fiery Foods and Plants. The murupi amerela provided a very subtle but nice spicy kick at the end of each bite.
Recipe author: MJ of MJ's Kitchen