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Recipe Name: Autumn Rarebit Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

5 Cup(s) Pumpkin, or squash cooked
2 1/2 Cup(s) Chicken stock
1 1/2 Cup(s) Light beer
2 Tablespoon(s) Butter
1 Onion, large chopped
3 Garlic cloves, crushed
1 Cup(s) Cheddar cheese, old shredded
1/4 Cup(s) Pumpkin seeds
Salt and pepper
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 From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1980
Calories From Fat: 817
Total Fat: 95.6g
Cholesterol: 79.1mg
Sodium: 9405.3mg
Potassium: 3939.2mg
Carbohydrates: 216.2g
Fiber: 64.1g
Sugar: 14.8g
Protein: 79.6g

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