Pumpkin Rarebit Soup

Happy Halloween-Eve!

I wanted to cook and have a final product where I saw colors of orange and black- this is pretty good. Pumpkin soup made in a black cast iron ;-)

This recipe can be found in The Enchanted Broccoli Forest by Mollie Katzen (author of Moosewood cookbooks) on page 33.

4 cups cooked pumpkin
1 cup stock or water
1 1/2 cups light beer or ale (I used Alaskan White)
1 heaping cup chopped onion
2 Tbs. butter
3/4-1 Tbs. worcestershire sauce
freshly-ground pepper (of course!) to taste
cayenne pepper to taste
1 packed cup grated cheddar cheese

1) Using a blender or a food processor, puree the pumpkin in the stock. Combine with beer or ale in a heavy saucepan. Heat just to boiling point. Partially cover, and let it simmer while you:

2) Saute the onions and garlic with salt in butter, Keep these cooking until the onions are very well done, just this side of Brown. (Keep the heat low, and le tthe onions render gracefully and gradually.)

3) Add the onions to the simmering pumpkin puree. Add remaining seasonings and cheese. Stir well, and let it immer partially covered, another 20-30 minutes.

4) Serve topped with croutons and/or walnuts.

Enjoy!