A creamy, smooth and delicious Pumpkin Cheddar Ale Soup made with real pumpkin, sharp white cheddar cheese and a pumpkin ale makes this the perfect fall comfort meal to cozy up on the couch with!
If you like beer soups, you’ve gotta try this Smoked Sausage and Beer Cheese Soup!
This Pumpkin Cheddar Ale Soup is the first savory pumpkin recipe I have on my blog and boy is it a good one to start out with.
It’s creamy, packed full of real pumpkin with a hint of spice from the red chiles and a little bit of sharpness from the cheese.
Even I was hesitant when making it but holy mother of all pumpkin goodness, this is a keeper!
I live 30 minutes east of the pumpkin capitol of the World, Morton, IL. They have a HUGE pumpkin festival every year and believe it or not, I have never been.
I’ll get there one of these days but in the meantime, I purchsae my pumpkins at the grocery store or the local apple orchard.
For this Pumpkin Cheddar Ale Soup I wanted to use real pumpkin, meaning roast my own pumpkins.
Again, I’ve never done this before but I was up to the small challenge.
I went out and purchased 2 sugar pumpkins for $3. the weight of the pumpkins was 5lbs.
I sliced those babies in half, cut out the seeds and fibers, sprayed them with cooking spray and placed them onto a sheet pan, face down, and roasted them for 45 minutes.
When they were down roasting and cooled, I scraped out the flesh. I was left with 2.25 pounds of pumpkin.
So while you can certainly go to the store and get canned pumpkin, I usually do, there is something about roasting your own pumpkin that leads to more satisfaction in this Pumpkin Cheddar Ale Soup.
If you want to do the math, it was about .08 an ounce for the sugar pumpkin after cooking and it costs .07 an ounce for canned.
This Pumpkin Cheddar Ale Soup is Fall comfort food in a bowl!
Classic Banana Pudding Parfaits
Yield 6 servings
Classic Banana Pudding Parfaits
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon plus a pinch salt
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 30 vanilla wafers
- whipped cream, sliced bananas and additional vanilla wafers for garnish
- Take 3 eggs and separate the whites from the yolks. Place them into a bowl and add one whole egg.
- Into a large pot, over medium heat, combine granulated sugar, brown sugar, flour and salt. Stir in egg mixture, milk and heavy cream.
- Cook, uncovered for 5 minutes, stirring often, until thickened.
- Remove from heat and add vanilla.
- Allow to cool slightly before assembling parfaits.
- Into a large ziploc bag, crush Nilla Wafers.
- Place 2 tablespoons wafers into the bottom of a parfait glass or small jar.
- Top with 2 tablespoons pudding, followed by 2 more tablespoons of wafers and ending with 2 more tablespoons banana pudding.
- Top each glass with a Nilla wafer, slice of banana and a dollop of whipped cream.
Slightly Adapted from Lemon Glazed Shortbread Bars
Serving Size 8 servings
Amount Per Serving
% Daily Value
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 30 mg
Sodium 299 mg
Total Carbohydrates 18 g
Dietary Fiber 4 g
Sugars 4 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This Pumpkin Cheddar Ale Soup is everything you want in a Fall soup. It’s creamy, smooth with a slight hint of heat.
It’s the perfect bowl of soup to gift to a friend or loved one who isn’t feeling the greatest or who needs a pick me up.
And if you’ve never roasted a whole pumpkin before, do it and then make this soup and everything else pumpkin this Fall season!
check out these #PumpkinWeek recipes:
Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste
Roasted Pumpkin Pizza (Keto) from Grumpy’s Honeybunch
Baked Goods & Desserts:
Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chip Bread from A Kitchen Hoor’s Adventures
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk
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