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Autumn Rarebit Soup

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      Title: AUTUMN RAREBIT SOUP
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 1 Servings
 
      5 c  Pumpkin; or squash, cooked
  2 1/2 c  Chicken stock
  1 1/2 c  Light beer
      2 tb Butter
      1    Onion;large, chopped
      3    Garlic cloves;crushed
      1 c  Cheddar cheese;old, shredded
    1/4 c  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: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan
 
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