If there’s one thing that I love it’s a good beer cheese soup. Unfortunately, it’s also really difficult to find a good beer cheese soup recipe. I’ve had soups through the years that are grainy, bland, or even, dare I say it, too cheesy. Yep, it can happen.
So I started hunting around for a good recipe. Boy, there are a lot of recipes that really take this simple soup and make it a lot of work. So first, I skipped the whole vegetable chopping, cooking, and blending thing and simplified it by using vegetable broth and canned pumpkin. And then I went really nuts by using what I had on hand – hard apple cider and Gruyere – instead of the traditional lager and cheddar.
There’s something to be said about using the ingredients you already have. You know why? Because you’re already set up to like it. It doesn’t hurt that pumpkin and apple goes really well together. That and Gruyere is a perfect nutty, tangy foil to the sweetness of the fruit.
Many beer cheese soup traditionalists serve their meal topped with popcorn. That’s not my style. I’m more of a plain crouton type. Bonus points if said croutons are homemade with leftover challah. Just sayin. Oh, and a dash of nutmeg and cayenne really kicks it up a notch, too! Add all three and you’ve got a picture perfect pumpkin soup. Happy fall!