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!
- 1 cup onion, minced (about one large or two small)
- 2 cloves garlic, minced
- 1 cup carrots, peeled and chopped (about two carrots)
- 1/2 cup celery, chopped (about two stalks)
- 1/4 cup water
- 1 tsp. canola oil
- 1 tsp. dried thyme
- 1/4-1/2 tsp. ground white pepper (to taste)
- 1 dried tsp. sage
- 6 oz. pumpkin beer (or beer of choice; we used Heavy Seas Greater Pumpkin)
- 2 cups vegetable stock
- 1 cup unsweetened, plain almond milk
- 2 15-oz. cans 100% pumpkin (about 3 1/2 cups)
- 1 1/2 cups vegan cheddar shreds (we used Daiya)
- 1/4 tsp. grated nutmeg
- salt and pepper, to taste
- chopped scallions, to garnish
- 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.
- Add canola oil, thyme, white pepper and sage, stirring to combine and cook an additional 2 tot 3 minutes, until herbs are fragrant.
- Pour beer, vegetable stock, almond milk and pumpkin into the pot. Mix well and turn heat down to simmer.
- Allow to cook uncovered 20 to 30 minutes over low heat, stirring every few minutes.
- When the soup is slightly bubbly and looks creamy and luxurious, add the nutmeg, vegan cheddar shreds and salt/pepper to taste.
- Cook 4 to 7 more minutes, until cheddar shreds have melted and spices are incorporated.
- Serve warm with chopped scallions sprinkled on top.
- 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.
- If you're a fan of chunky soups, leave everything as is.
- If you like spice, add more white pepper to this recipe, or a few dashes of hot sauce.
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.
Latest posts by the dirty hippie and the bohemian girl (see all)
- Verdant Springtime Soup with Cashew-Lavender Drizzle - March 20, 2017
- Mom’s Squash Casserole - July 7, 2016
- Colcannon with Fried Leeks - March 15, 2016