Pumpkin Beer Cheese Soup
Nothing is better than a cheesy and comforting soup on a cold winter day! Made with flavorful pumpkin beer and creamy ingredients, this beer cheese soup is dairy free dupe of the classic Wisconsin soup.
Servings: 8 servings
Calories: 319kcal
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 2 carrots shredded
- 2 celery stalks sliced
- 3 garlic cloves minced (1/2 tablespoon)
- 1 teaspoon coarse salt
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 cup nutritional yeast
- 2 cups chicken or vegetable broth*
- 2 cups pumpkin ale
- 2 tablespoons unsweetened coconut yogurt optional
- 1 15- ounce can coconut milk
- 1 15- ounce can pumpkin puree
- 2 teaspoons dry ground mustard
- 2 teaspoon Worcestershire sauce*
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon paprika
- 1 cup cheddar shreds use your favorite dairy free cheese
Instructions
- In a large Dutch oven or stockpot, heat olive oil over medium-high heat.
- Add onion, carrots, celery and garlic with a pinch of salt. Sauté, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add remaining salt, flour, cornstarch and nutritional yeast, stirring to coat the vegetables and allow the flour to absorb any liquid in the the pan.
- Slowly whisk in the broth and beer. Whisk until smooth.
- Add the vegan yogurt, coconut milk, pumpkin puree, mustard, Worcestershire sauce, turmeric and paprika. Stir until incorporated.
- Bring the soup to a boil, then reduce the heat and simmer the soup for about 10-15 minutes, or until desired consistency is reached.
- When the vegetables are fully softened, puree the soup with a blender until smooth.
- Stir in the cheddar shreds and allow it to melt completely.
- Before serving, adjust seasoning to taste with salt & pepper.
Notes
*To make this soup vegan, use vegetable broth and vegan friendly Worcestershire sauce.
Nutrition
Calories: 319kcal | Carbohydrates: 22g | Protein: 5g | Fat: 23g | Cholesterol: 1mg | Sodium: 675mg | Fiber: 4g | Sugar: 6g | Vitamin C: 7mg