Pumpkin Rarebit Soup

  • 4 cups cooked pumpkin
  • 1 cup stock or water
  • 1 1/2 cups light beer or ale
  • 1 heaping cup chopped onions
  • 2 Tbsp. butter
  • 3/4-1 tsp. salt
  • 2-3 medium sized garlic cloves, crushed
  • 1 Tbsp. Worcestershire sauce
  • freshly ground black pepper and cayenne pepper to taste
  • 1 packed cup grated cheddar cheese
  • Optional toppings: chopped toasted walnuts and/or croutons
  1. Using a blender or food processor, purée the pumpkin in the stock. Combine with beer or ale in a heavy saucepan. Heat just to boiling. Partially cover, and let simmer while you:
  2. Sauté the onions and garlic with salt in butter. Keep these cooking until the onionns are very well done, just this side of Brown. (Keep the heat low, and let the onions render gradually.)
  3. Add the onions (scraping the pan  well) to the simmering pumpkin purée. Add remaining seasonings and cheese. Stir well, and let it simmer, partially covered another 20-30 minutes.
  • 4-5 servings
  • This typed version doesn’t do justice to the charm of the hand lettered recipes and advice in the book.
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