Autumn Harvest Beer & Cheddar Soup with Pretzel Croutons
Step-by-Step Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until softened and aromatic.
- Sprinkle the flour over the softened onion and garlic, stirring to create a roux.
- Gradually pour in the vegetable broth, pumpkin puree, and beer, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and cook for about 10 minutes to develop flavors.
- Stir in the milk and shredded cheddar until the cheese is completely melted and the soup is smooth.
- Season with salt and pepper to your liking.
- In a separate bowl, toss crushed pretzels with olive oil, garlic powder, onion powder, and paprika.
- Spread the seasoned pretzels on a baking sheet and bake at 350°F for about 10 minutes, or until crispy.
- Serve the soup hot, topped with pretzel croutons for a delightful crunch.
Best Ways to Enjoy It
When it comes to serving this soup, creativity is your friend! A rustic bread bowl can add an entertaining twist, or you can simply offer a side of crusty bread for dipping. Pair it with a fresh autumn salad to balance richness, or maybe some apple slices with a drizzle of honey for a sweet touch. And don’t forget to pour yourself a glass of the same beer you used in the soup for a perfect pairing!
Keeping Leftovers Fresh
Storing leftovers of this comforting soup is easy! Allow it to cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 4 days. If you want to keep it longer, consider freezing it. For best results, place the soup in freezer-safe containers and consume it within three months. When reheating, do so gently on the stovetop to preserve its creamy texture.
Extra Advice
- For an extra layer of flavor, try adding a sprinkle of nutmeg or cinnamon while the soup simmers.
- If you prefer a chunkier soup, reserve some of the cooked pumpkin puree and blend it to your desired consistency.
- You could enhance the hearty flavors by including diced potatoes or carrots for additional sweetness and texture.
Creative Twists
While the classic version of this soup is sumptuous, there are several creative twists you can play with! Consider replacing the sharp cheddar with gouda for a smokier flavor, or even a vegan cheese if you’re looking for a plant-based option. For a spicy kick, add some jalapeños or cayenne pepper. And don’t forget about toppings! Try adding crispy bacon bits or fresh herbs like chives or parsley for a flavor boost.
FAQs
Q: What beer should I use for this recipe?
A: A pumpkin ale works wonderfully for a seasonal touch, but any lager or ale will also work well. Avoid overly bitter beers for the best texture and flavor.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup can be made a day in advance. Just reheat on the stovetop before serving, adding a splash of milk if it thickens too much.
Q: How can I make this soup gluten-free?
A: Substitute the all-purpose flour with gluten-free flour and ensure your beer is gluten-free. The pretzels can be switched with gluten-free snack options available in stores.
This hearty dish is perfect for celebrating the flavors of autumn and will surely become a favorite in your household!
Autumn Harvest Beer & Cheddar Soup
A warm and comforting beer and cheddar soup enriched with pumpkin puree and topped with crunchy pretzel croutons, perfect for chilly autumn evenings.
For the Soup
- 3 tbsp butter (Can substitute with olive oil for a lighter option.)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (Can be substituted with gluten-free flour.)
- 2 cups vegetable broth
- 2 cups pumpkin puree
- 12 oz beer (A pumpkin ale is recommended for flavor.)
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- to taste Salt and pepper
For the Pretzel Croutons
- 2 cups crushed pretzels
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until softened and aromatic.
- Sprinkle the flour over the softened onion and garlic, stirring to create a roux.
- Gradually pour in the vegetable broth, pumpkin puree, and beer, stirring continuously to prevent lumps.
- Bring the mixture to a simmer and cook for about 10 minutes to develop flavors.
- Stir in the milk and shredded cheddar until the cheese is completely melted and the soup is smooth.
- Season with salt and pepper to your liking.
Crouton Preparation
- In a separate bowl, toss crushed pretzels with olive oil, garlic powder, onion powder, and paprika.
- Spread the seasoned pretzels on a baking sheet and bake at 350°F for about 10 minutes, or until crispy.
Serving
- Serve the soup hot, topped with pretzel croutons for a delightful crunch.
For an extra layer of flavor, try adding a sprinkle of nutmeg or cinnamon. If you prefer a chunkier soup, reserve some of the cooked pumpkin puree and blend it to your desired consistency. You could enhance the hearty flavors by including diced potatoes or carrots for additional sweetness and texture.
