Autumn Rarebit Soup Recipe

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.

Step 1

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.

Step 2

In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.

Step 3

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.

Step 4

Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.

Step 5

Season soup with salt to taste. Garnish with pepper and pumpkin seeds.

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

Things You'll Need

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

About this Author - Recipes, food and cooking information.