Recipe - Autumn Rarebit Soup

5 cup Pumpkin; or squash, cooked
2 One half cup Chicken stock
1 One half cup Light beer
2 tablespoon Butter
1 Onion;large, chopped
3 Garlic cloves;crushed
1 cup Cheddar cheese;old, shredded
One fourth 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.

SERVES: 46 Source: ELIZABETH BAIRD posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini