Recipes

Blue Point Brewing Mother Pumpkin Ale Soup

Get fall going with this Pumpkin Ale Soup made with Blue Point Brewing Mother Pumpkin Ale and Schaller & Weber crispy bacon.

Blue Point Brewing Mother Pumpkin Ale Soup

Get fall going with this Pumpkin Ale Soup made with Blue Point Brewing Mother Pumpkin Ale and Schaller & Weber crispy bacon.

 
 
Ingredients

3 Tbsp unsalted butter
1 small onion
2 medium carrots
1.5 lb pumpkin
2 garlic cloves
2 Tbsp flour
1 cup Blue Point Brewing Mother Pumpkin Ale
1/2 Tbsp Worcestershire sauce
1 cup vegetable broth
Salt
Fresh cracked black pepper
1 tsp fresh thyme
1/2 cup heavy cream
1/2 cup sharp cheddar cheese
Directions

  • Peel and dice onion, carrots and pumpkin. Set side.
  • Melt butter in a medium pot, over medium heat.
  • Add diced shallot and sauté until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
  • Add pressed garlic and stir well.
  • Sprinkle flour, stir until combined.
  • Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
  • Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
  • Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
  • Stir in thyme, heavy cream and cheese.
  • Transfer soup to the blender and puree until smooth.
  • Meanwhile crisp the bacon. Cool. Chop. Sprinkle on Soup.
  • Let’s Eat!

Products featured in this recipe:

Ingredients

3 Tbsp unsalted butter
1 small onion
2 medium carrots
1.5 lb pumpkin
2 garlic cloves
2 Tbsp flour
1 cup Blue Point Brewing Mother Pumpkin Ale
1/2 Tbsp Worcestershire sauce
1 cup vegetable broth
Salt
Fresh cracked black pepper
1 tsp fresh thyme
1/2 cup heavy cream
1/2 cup sharp cheddar cheese
Ingredients

3 Tbsp unsalted butter
1 small onion
2 medium carrots
1.5 lb pumpkin
2 garlic cloves
2 Tbsp flour
1 cup Blue Point Brewing Mother Pumpkin Ale
1/2 Tbsp Worcestershire sauce
1 cup vegetable broth
Salt
Fresh cracked black pepper
1 tsp fresh thyme
1/2 cup heavy cream
1/2 cup sharp cheddar cheese
Directions

  • Peel and dice onion, carrots and pumpkin. Set side.
  • Melt butter in a medium pot, over medium heat.
  • Add diced shallot and sauté until fragrant. Add carrots and pumpkin, stir well and cook for about 5 minutes, stirring occasionally.
  • Add pressed garlic and stir well.
  • Sprinkle flour, stir until combined.
  • Add pumpkin ale, while stirring, and cook for a couple of minutes, stirring slowly.
  • Add Worcestershire sauce, broth, salt and pepper. Increase heat to medium-high and bring to a simmer.
  • Reduce heat to medium-low and cook for 15 to 20 minutes, until pumpkin is soft.
  • Stir in thyme, heavy cream and cheese.
  • Transfer soup to the blender and puree until smooth.
  • Meanwhile crisp the bacon. Cool. Chop. Sprinkle on Soup.
  • Let’s Eat!

Products featured in this recipe: