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AUTUMN RAREBIT SOUP

Yield:1 servings
 
      5 c  Pumpkin; or squash, cooked          3    Garlic cloves;crushed
  2 1/2 c  Chicken stock                       1 c  Cheddar cheese;old, shredded
  1 1/2 c  Light beer                        1/4 c  Pumpkin seeds
      2 tb Butter                                   -Salt and pepper
      1    Onion;large, chopped           
 
  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 
 

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