Pumpkin Beer Cheese Soup

5 from 3 votes

Creamy pumpkin beer cheese soup is going to be your FAVORITE way to warm up! Flavorful beer, silky fresh pumpkin puree, and tons of cheddar build SO much flavor in this cozy soup.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 182kcal

Ingredients

1 medium pie pumpkin, cut in half, seeds removed and inside scraped clean
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons butter
1 medium onion, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
1-1/2 cups chicken broth
1 cup half and half cream
12 oz light beer
1-1/2 cups shredded sharp cheddar cheese
Fresh minced thyme for topping

Instructions

Place pumpkin halves on a baking sheet and evenly coat insides with olive oil. Season with salt and pepper to taste. Place cut side-down on baking sheet and roast at 400F 25-30 minutes or until pumpkin is easily pierced with a knife.
Scoop out pumpkin filling and discard skin. Set pumpkin aside in a bowl.
In a dutch oven or large pot over medium-high heat, melt butter then add onion and carrot, sauteing several minutes until translucent. Add garlic and saute 1 minute until fragrant.
Add chicken broth, half and half, beer, and pumpkin chunks and bring to a low simmer, stirring occasionally.
Transfer soup to a high-speed blender and blend until completely smooth. Return soup to pot and continue bringing to a low simmer. Once bubbly, reduce heat to low and add cheese, stirring until melted. Add additional half and half to thin the soup as necessary.
Season soup with salt and pepper to taste and serve hot with fresh minced thyme on top. Enjoy!

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