Autumn Rarebit Soup

Recipes Ingredients:

5 c Pumpkin; or squash, cooked
3 Garlic cloves;crushed
2 1/2 c Chicken stock
1 c Cheddar cheese;old, shredded
1 1/2 c Light beer
1/4 c Pumpkin seeds
2 tb Butter
-Salt and pepper
1 Onion;large, chopped

Recipe Instructions:

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. SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan