Two Beer Pumpkin Soup


I carved some pumpkins yesterday and then roasted the seeds and made a pumpkin soup. I decided to use two beers in the soup - A pumpkin ale (Shipyard Pumpkinhead) to highlight the pumpkin flavor and a dubbel (Ommegang Abbey Ale) for it's sweeter caramel and fruit notes.

Here is a pretty rough estimate of ingredients:

2.5 lb chopped pumpkin (I scraped mine from the inside of a pumpkin I was going to carve)
1 cup evaporated milk
1/2 cup whole milk
4 tbsp butter
1/2 cup sugar
1 tsp salt
1 tsp cinnamon
1 tsp garlic powder
1 tsp onion powder
1 tsp ground ginger
1 tsp nutmeg
1 tbsp Parmesan cheese
1 cup Pumpkinhead
1/2 cup Ommegang Abbey Ale

Place the chopped pumpkin in a large pot and cover with water. Bring water to a boil and cook until tender. Puree the pumpkin in a blender and return to the pot. Over medium heat add the rest of the ingredients. Top with roasted pumpkin seeds. For my pumpkin seeds I covered them in a mixture of melted butter, salt, garlic powder, cinnamon, and paprika before roasting for 45 minutes.