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Pumpkin Beer Cheese Soup Pumpkin Beer Cheese Soup ingredients Pumpkin Beer Cheese Soup recipe Pumpkin Beer Cheese Soup with thyme Pumpkin Beer Cheese Soup Hi Guys! If you haven’t notice, Teri and I are stoked about the fall season. Not only do we get to put on our cozy clothes (if LA will just hurry up and make up its freakin’ mind about the weather!!), but we get make cozy dishes and eat cozy foods! Today we have beer cheese soup. I grew up a mere hop-skip away from Wisconsin (hello Mars Cheese Castle) and have had my fair share of real beer cheese soup. If you’ve never heard of it, imagine extremely flavorful cheese sauce that’s infused with beer and slightly thinned for a pleasant mouthfeel….that’s basically beer cheese soup. Awesome, right?!

We’ve infused ours with pumpkin and thyme (I love the combo and may have featured it before…here!) for a more seasonal type of soup, but if you think straying from the original is an abomination (which is totally okay, because I even went back and forth a number of times, trying to decide if I should stick to classic or go seasonal) you can totally nix the pumpkin puree, thyme and nutmeg for an equally delicious soup. You can also switch the pumpkin ale out for a simple pilsner, which is what I usually use. What I like about the addition of pumpkin here is that unlike most things infused with pumpkin, the flavor in this dish is extremely subtle. It adds a bit of sweet, richness to the soup, but that’s it…it’s really not too “pumpkiny” at all. Don’t get me wrong, I love me some pumpkin, but for this soup I love that it doesn’t fight the beer or the cheese or the overall soup for that matter. I also blend this soup, which is not super typical. I blend the soup because I like it with no little bits inside and I feel it makes the soup super silky…if you like the veggie bits, no problem…just whisk the beer/broth mixture into the cheese mixture, being careful not to break your cheese sauce.

This soup is easy to make and keeps well for up to 5 days! Oh and one random thing before I go….this has absolutely nothing to do with today’s recipe, but has anyone seen the quinoa burger/Bud Light commercial? If not, please go watch it now! It might be the greatest commercial out there! I’ve probably watched it over a hundred times this last month and I love it….so hilarious!! Maybe after you guys watch it you’ll be inspired to make our quinoa burger…which does NOT taste like a dirty old tree branch thankyouverymuch!! Enjoy and have a great weekend!! xx, Jenny

Pumpkin Beer Cheese Soup
Serves 3 to 4

Ingredients:
2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
1 large leek, thinly sliced
2 garlic cloves, minced
2 carrots, peeled and diced
1 rib celery, diced
2 1/2 tablespoons minced thyme
1 (12 ounce) bottle pumpkin ale
2 cups chicken broth
1/4 cup unsalted butter
1/3 cup all purpose flour
2 cups whole milk (low-fat is fine)
2/3 cup pumpkin puree
4 cups shredded sharp cheddar cheese
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
salt and pepper to taste
simple butter croutons:
1 cup diced sourdough bread
3 1/2 tablespoon melted salted butter
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
1. For croutons: Place all ingredients into a bowl and toss together until evenly coated. Pour croutons into a large skillet and place over medium heat. Toast croutons for 5 to 7 minutes, stirring frequently. Remove from heat and allow to cool and crisp. Set aside until ready to use.
2. For soup: Pour oil into a medium pot and place over medium-high heat. Add onion and leek and sauté for 3 to 4 minutes or until onions and leeks become translucent. Add garlic, carrots and celery and season with salt and pepper.
3. Sauté for 4 to 5 minutes and stir in 2 tablespoons thyme. Add beer and broth and simmer for 8 to 10 minutes or until vegetable mixture is fork tender. Remove from heat and set aside.
4. In another medium pot melt butter. Whisk in flour to create a roux and continue to whisk for 2 to 3 minutes. Whisk in milk until no lumps remaining and mixture thickens. Stir in pumpkin puree until smooth. Toss cheese together with lemon juice before stirring into the milk mixture. Stir until cheese sauce is smooth.  Stir in remaining spices.
5. Pour cheese mixture and broth mixture into a blender and blend until smooth. Pour mixture back into a pot and simmer for 3 to 4 minutes or until soup thickens slightly. Stir in remaining thyme and adjust seasonings.
6. Ladle soup into bowls and top with buttered croutons. Serve.

 /   /   /  58 Comments
  1. James Not Specified Not Specified

    Sounds like a tasty soup!! Have you noticed your print feature doesn’t work? :(

  2. dc Not Specified Not Specified

    Have to try this! As for the Mars Cheese Castle…they had to move it over a bit to widen the interstate…but it’s still there in all its cheesy glory!! Yum!

  3. Susan Hauge Not Specified Not Specified

    What, no bacon on top! I am going to make it tonight and add bacon!

  4. Ruthy @ Omeletta Not Specified Not Specified

    Ha! I love that quinoa beer commercial, too! I think it’s how my husband feels when he eats something healthy :)

  5. Christiane ~ Taking On Magazines Not Specified Not Specified

    Is that a loofah? Yeah, that’s up there as one of my favorites too. I LOVE your addition of pumpkin in that soup. It would definitely get added in this house. Absolutely delicious.

  6. Gerry @ Foodness Gracious Not Specified Not Specified

    I love the fall flavors and I don’t think our L.A weather is going to change any time soon :)

  7. Megan Not Specified Not Specified

    This recipe will haunt me until I make it!!! Thanks for sharing!

  8. Nadine Not Specified Not Specified

    This sounds so yummy! I just bought too many butternut squashes cause they were a really good price, this is a better option then freezing.

  9. Angie Not Specified Not Specified

    Looks like a good twist to a Wisconsin favorite. How can you go wrong with beer, cheese and now pumpkin?

  10. Sarah Crowder (punctuated. with food) Not Specified Not Specified

    I want a bowl of this right now. Looove smoked paprika – it’s like a bacon substitute.

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  12. Erin @ MyRecipes Not Specified Not Specified

    You just combined three of my all-time favorite ingredients in one dish. This soup can do no wrong—cannot wait to try it!

  13. Emily Not Specified Not Specified

    This looks so amazing! I’m excited to try out this recipe soon.

  14. Mary-Clay @ Cooking with the King Not Specified Not Specified

    This looks cah-razy good. Yummy!

  15. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This soup is sooo fabulous for fall! Yum!!

  16. Laura (Tutti Dolci) Not Specified Not Specified

    Gorgeous, I love the flavors and crouton topping!

  17. Brittany Not Specified Not Specified

    Yesssss! Does it get any better than pumpkin, cheese and beer?? Gotta make this!

  18. Tieghan Not Specified Not Specified

    This soup! YUM! Pumpkin and beer and cheese and thyme is such a cozy combo! Plus, the pumpkin beer adds such amazing flavor, I have been cooking with it all day today. Went through four bottles. LOL! it was a long day.

    Gorgeous photos…as always!

  19. Joanne Not Specified Not Specified

    never heard or Pumpkin Ale :/

    • Teri Lyn Fisher Not Specified Not Specified

      It’s pretty easy to find. A lot of big breweries make it like Blue Moon and Samuel Adams.

  20. Mari Not Specified Not Specified

    Im not from the US cant find pumpkin ale here, can i use any ale beer to substitute? Id love to try this. Thanks!

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  22. Jeff Winters Not Specified Not Specified

    While I’m usually a seasonal soup eater (cold months only) and our weather her in PA has been more Summer like, I couldn’t wait o make this. Holy … It’s absolutely amazing!! You nailed it. The pumpkin is so subtle but adds a different note that normal beer cheese soup lacks. Look forward to many bowls of this over the next few days!!

  23. Gourmet Creations Not Specified Not Specified

    Delicious combination of flavors.

  24. Kate Not Specified Not Specified

    My husband is making this right now and we can’t wait to eat it! But, the directions don’t say when to add the beer….I’m assuming at the same time as the broth?

    • Kait Not Specified Not Specified

      I’m wondering the same thing! Already in progress of making and will add with broth too…fingers crossed!

  25. Debra Rose Not Specified Not Specified

    Such a great fall recipe – pumpkin ale sounds like a great addition and sharp cheddar cheese. My husband will love this!

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  27. Cate @ Chez CateyLou Not Specified Not Specified

    I die every time I see that quinoa commercial. It is so funny!!!
    This soup look amazing!! Perfect for a cool and cozy fall night!

  28. Lily @ Life, Love, and Cupcakes Not Specified Not Specified

    I tried beer cheese for the first time last time and LOVED it! I’ve been wanting to make it since….I think it’s finally time, this looks fabulous!

  29. Cessleyk Not Specified Not Specified

    I don’t see when the beer is added in the recipe. When should it be used?

  30. Cambria - Wonderbag Not Specified Not Specified

    OMG, this looks amazing. I can’t wait to make this soup!

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  35. jen Not Specified Not Specified

    help! i am making this today and not all the ingredients in the recipe are in the instructions. when do i add the beer? what about the paprika?

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  37. Angela Not Specified Not Specified

    Have a Shock Top Pumpkin Style Wheat to work with on this.

  38. Sarah Not Specified Not Specified

    Did I miss where the recipe tells you to add the ale?

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  42. allison Not Specified Not Specified

    i made this tonight and OMG it’ so good! quick question, what are you thoughts on putting some in the freezer for later? there are so many mixed reviews about freezing dairy products. thanks!

    • Jenny Park Not Specified Not Specified

      Hm, I’m not sure I would try and freeze this soup. I just think weird things might happen when you try to thaw and reheat!

      • Kelli Not Specified Not Specified

        I made this soup and LOVED it! I did freeze it, as I am the only one in the house that eats it. I am not all that picky, but I really liked the frozen leftovers as much as the fresh stuff! I am making this for the 2nd time today! Can’t wait!

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  44. sydney Not Specified Not Specified

    This was absolutely incredible! The first time I made it and my whole family loved it! I have now made it twice! I used dried thyme instead of fresh because it is what I had on hand. Only needed 2 TEASPOONS of that for the correct conversion. This was delicious and have some frozen for future meals.

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  47. فوائد الزنجبيل Not Specified Not Specified

    I don’t see when the beer is added in the recipe. When should it be used?

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  50. Faith Not Specified Not Specified

    I am trying this tonight, didn’t have too much thyme from garden so just added some other herbs, we’ll see how it turns out. It was a real pain to try to find the pumpkin ale unless you do it before the end of Nov. they won’t have any. They said it was a seasonal item. I’m using some pureed pumpkin from the pumpkins we raised in our garden. It sound’s like a great recipe but we’ll see how it is tonight. Doing the croutons too. Thanks..

  51. Faith Not Specified Not Specified

    Just went in to watch the video with quinoa Bud/Light commercial and it said it was private, darn I wanted a good laugh.. Oh well. Forgot one more thing, this recipe uses lot’s of cheese so I would make sure I had lot’s on hand.. I love the smoked paprika flavor and glad you added that. Is there another place I can get that recipe for the Quinoa Burger? Please let me know if so..

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