Soups/Stews

Broccoli Cheddar Pumpkin Soup

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.

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Serves: 6 Total Time: 45 minutes

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

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Notes

Recipe from Half Baked Harvest

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