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Autumn Rarebit Soup Recipe

Serves 4 to 6


  • 5 cups pumpkin or squash, cooked
  • 2 1/2 cup chicken stock
  • 1 1/2 cup light beer
  • 2 tbsp butter
  • 1 onion, large, chopped
  • 3 garlic cloves, crushed
  • 1 cup Cheddar cheese, old, shredded
  • 1/4 cup pumpkin seeds
  • Salt and pepper


1. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender.
2. In a blender or food processor, puree in batches.
3. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often.
4. Reduce heat and simmer for 5 minutes.
5. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes.
6. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
7. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
8. Season soup with salt to taste.
9. Garnish with pepper and pumpkin seeds.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Pumpkin
Dairy / Cheese
Course:First Course

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