*  Exported from  MasterCook  *

                           Autumn Rarebit Soup

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Pumpkin; or squash -- cooked
   2 1/2  cups          Chicken stock
   1 1/2  cups          Light beer
   2      tablespoons   Butter
   1                    Onion;large -- chopped
   3                    Garlic cloves -- crushed
   1      cup           Cheddar cheese;old -- shredded
     1/4  cup           Pumpkin seeds -- Salt and pepper

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.

 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.
In clean saucepan, combine pumpkin puree with beer; bring to boil over
 medium heat, stirring often. Reduce heat and simmer for 5 minutes.
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.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often,
 for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.


                   - - - - - - - - - - - - - - - - - -