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Name: Autumn Rarebit Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Pumpkin seeds; 2 1/2 c Chicken Stock; 1 c Cheddar cheese;old, shredded; 2 tb Butter; 3 Garlic cloves;crushed; 5 c Pumpkin; or squash, cooked; 1 Onion;large, chopped; 1 1/2 c Light beer

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INGREDIENTS

1/4 c Pumpkin seeds
2 1/2 c Chicken Stock
1 c Cheddar cheese;old, shredded
2 tb Butter
3 Garlic cloves;crushed
5 c Pumpkin; or squash, cooked
1 Onion;large, chopped
1 1/2 c Light beer

Servings

INSTRUCTIONS

Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario. In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan

NOTES

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Autumn Rarebit Soup

1/4 c Pumpkin seeds
2 1/2 c Chicken Stock
1 c Cheddar cheese;old, shredded
2 tb Butter
3 Garlic cloves;crushed
5 c Pumpkin; or squash, cooked
1 Onion;large, chopped
1 1/2 c Light beer

Dotted throughout Canada are small inns that care passionately about the  food they serve. This velvety fall soup offers a warm welcome to guests at  the Orchid Trail Inn near Wiarton, Ontario.      In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat  to medium, cover and simmer for 15 minutes or until tender. In a blender or  food processor, puree in batches.    In clean saucepan, combine pumpkin puree with beer; bring to boil over  medium heat, stirring often. Reduce heat and simmer for 5 minutes.    Meanwhile, in a small skillet, melt butter over medium low heat, cook  onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin  mixture; stir in cheese and simmer gently, partially covered, for 20  minutes.    Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan  often, for 7 to 10 minutes or until golden brown and toasted.    Season soup with salt to taste. Garnish with pepper and pumpkin seeds.    SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan

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Nutrition

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Serving Size: 1 Serving (1597g)
Recipe Makes: 1 Servings

Calories: 907
Calories from Fat: 470 (52%)

Amt Per Serving		% DV

	Total Fat 52.2g	70 %
	Saturated Fat 21.2g	106 %
	Monounsaturated Fat 17.5g
	Polyunsanturated Fat 10.2g
Cholesterol 97mg		30 %
Sodium 1898.7mg		65 %
Potassium 1597.6mg		42 %
Total Carbohydrate 53.6g		16 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 52.4g
Protein 39.2g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 907

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