Pumpkin Beer Soup

In Recipes, Salads & Soups, Thanksgiving 2016, Winter Soup by the dirty hippie and the bohemian girl4 Comments

Now is the time for all things pumpkin. You see it everywhere – the flavor of fall can be found in coffee drinks, breads, cookies, pasta even beer. We’re all about embracing pumpkins and beer, and thus we’re ready to share our recipe for Pumpkin Beer Soup. Now, if you don’t happen to have autumnal pumpkin beer on hand, use any amber beer you want, or even gluten-free beer (Green’s and Dogfish Head both make great gluten-free beers!).  We don’t recommend a dark beer for this recipe, as they can get bitter with cooking.

This recipe is vegan and great for serving a crowd. It’s thick, warm and comforting, with the perfect hint of autumn in each spoonful! We have served it after going through corn mazes, and even at an engagement party we hosted for friends!

Pumpkin Beer Soup
Serves 6
Pumpkin is in everything these days, including beer AND this soup which is plant-based and easy to make gluten-free.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
219 calories
21 g
30 g
11 g
10 g
6 g
400 g
547 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 219
Calories from Fat 94
% Daily Value *
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
Sodium 547mg
Total Carbohydrates 21g
Dietary Fiber 6g
Sugars 8g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup onion, minced (about one large or two small)
  2. 2 cloves garlic, minced
  3. 1 cup carrots, peeled and chopped (about two carrots)
  4. 1/2 cup celery, chopped (about two stalks)
  5. 1/4 cup water
  6. 1 tsp. canola oil
  7. 1 tsp. dried thyme
  8. 1/4-1/2 tsp. ground white pepper (to taste)
  9. 1 dried tsp. sage
  10. 6 oz. pumpkin beer (or beer of choice; we used Heavy Seas Greater Pumpkin)
  11. 2 cups vegetable stock
  12. 1 cup unsweetened, plain almond milk
  13. 2 15-oz. cans 100% pumpkin (about 3 1/2 cups)
  14. 1 1/2 cups vegan cheddar shreds (we used Daiya)
  15. 1/4 tsp. grated nutmeg
  16. salt and pepper, to taste
  17. chopped scallions, to garnish
  1. In a large pot, saute onions, garlic, carrots and celery in 1/4 cup of water for 3 to 4 minutes over medium heat until soft.
  2. Add canola oil, thyme, white pepper and sage, stirring to combine and cook an additional 2 tot 3 minutes, until herbs are fragrant.
  3. Pour beer, vegetable stock, almond milk and pumpkin into the pot. Mix well and turn heat down to simmer.
  4. Allow to cook uncovered 20 to 30 minutes over low heat, stirring every few minutes.
  5. When the soup is slightly bubbly and looks creamy and luxurious, add the nutmeg, vegan cheddar shreds and salt/pepper to taste.
  6. Cook 4 to 7 more minutes, until cheddar shreds have melted and spices are incorporated.
  7. Serve warm with chopped scallions sprinkled on top.
  1. If you like a smoother texture, you can run the soup through a blender at this point, or use a hand-held blender to break down all the veggies.
  2. If you're a fan of chunky soups, leave everything as is.
  3. If you like spice, add more white pepper to this recipe, or a few dashes of hot sauce.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
the dirty hippie and the bohemian girl

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  1. Pingback: Pumpkin Beer Soup | the dirty hippie & the bohemian girl

  2. Mmmmmmm, here’s one I’m definitely going to try. I think this would be great to fill up a crock pot and bring to those not so vegan friendly holiday get togethers coming up! Thanks Sister Eden!

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