Name: Broccoli Cheddar Pumpkin Soup
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil; 3 tablespoons butter; 1 small white onion, diced; 1 carrot, diced; 1/4 cup all-purpose flour; 2 cups whole milk; 2 cups chicken broth; One 12 ounce pumpkin beer; 4 cups shredded sharp cheddar cheese, plus more for serving; 2 bay leaves; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon cayenne, or more to taste; 1 large pinch kosher salt and pepper; 4 cups broccoli florets; 2 tablespoons fresh thyme leaves, chopped fine, plus more for serving

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When all these ingredients combine, you get the perfect Fall soup. It’s cheesy (hello, sharp Cheddar!), a bit healthy (there IS a ton of broccoli), a hint of pumpkin flavor (without the hassle of cooking an actual pumpkin) and don’t forget some bread for dipping.

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons butter
1 small white onion, diced
1 carrot, diced
1/4 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
One 12 ounce pumpkin beer
4 cups shredded sharp cheddar cheese, plus more for serving
2 bay leaves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne, or more to taste
1 large pinch kosher salt and pepper
4 cups broccoli florets
2 tablespoons fresh thyme leaves, chopped fine, plus more for serving

Instructions

Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until the onion softens a bit, about 10 minutes. Whisk in the flour and cook for about 2-3 minutes, then gradually whisk in the milk and continue to whisk until the mixture is smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is extremely tender, about 20 minutes. When a fork easily goes through the broccoli, it’s done.
Using an immersion blender, puree the mixture to the consistency you like. I like it smooth, but feel free to leave some chunks if you prefer. You can also puree the soup in a blender.
Return the soup to the stove and set over low heat. Stir in the cheese until it’s completely melted. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.
Ladle into bowls and top with a little extra cheddar and fresh thyme. Serve immediately.

Notes

Recipe from Half Baked Harvest

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Broccoli Cheddar Pumpkin Soup