October 14, 2021
Pumpkin Beer Cheese Soup with Rosemary Croutons
Meet pumpkin soup 2.0 – Pumpkin Beer Cheese Soup with Rosemary Croutons. Crisp ale and herby croutons add depth to this dish, while the pumpkin puree gives it that classic pumpkin soup vibe. Even if you’re totally over pumpkin recipes, I have a feeling this is going to be your new favorite soup this winter season!
creamy, cheesy, pumpkin-y comfort in a bowl
A few weeks ago, I asked ya’ll on Instagram what recipes you wanted to see on the blog this Fall, and an overwhelming amount of you replied with “unique soup” and “unique pumpkin” recipes. Fast forward to now, and I think I’ve delivered just that. My Pumpkin Beer Cheese Soup with Rosemary Croutons is unlike any other recipe I’ve seen out there. Sure, it’s got the classic fall flavors with pumpkin puree, rosemary, and nutmeg … but it’s elevated with amber ale, cheesy cheddar-style shreds, and crispy croutons because we love thick ‘n’ creamy soups with a little bit of ✨texture✨
So grab a beer and let’s get to making the best Pumpkin Beer Cheese Soup with Rosemary Croutons!
what’s in Pumpkin Beer Cheese Soup with Rosemary Croutons?
Classic fall flavors combined with cheese, beer, and herby croutons bring this soup to a whole new level that blows any off those other pumpkin soups right outta the park. The ingredients are nothing fancy, but they marry together just right for a big bowl of cozy goodness that’ll keep you coming back for more. Here’s what you’ll need to make it:
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vegan butter
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aromatics – you know, the usual suspects: garlic, leeks, carrots, and celery
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seasonings: rosemary, nutritional yeast, salt, pepper, and cayenne
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loaf of bread: for the rosemary croutons (bonus: it doesn’t have to be crusty and stale – fresh works just fine!)
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your favorite ale
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flour
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non-dairy milk
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vegetable broth
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pumpkin puree
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vegan cheddar-style shreds
how to make Pumpkin Beer Cheese Soup with Rosemary Croutons
All you need is a can of pumpkin puree, your favorite amber ale, and a few other ingredients, and you’ve got the best Pumpkin Beer Cheese Soup with Rosemary Croutons. Here’s how to make it:
1. Croutons:
Whisk the butter, rosemary, garlic, and nutritional yeast in a large bowl until well combined – it will look kind of like a paste. Add the bread cubes into the bowl and toss until they’re fully coated. Pop em in the oven at 325°F for 12-15 minutes then reduce the temperature to 275° F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.
2. Soup:
While the croutons are in the oven, get started on the soup. All you have to do sauté, mix, and simmer. It’s seriously so easy, you could make this with your eyes closed.
3. Enjoy!
Serve with a big ol’ handful of those crunchy rosemary croutons and some fresh parsley, cozy up on the couch with a brew, and enjoy!!!
tools you’ll need to make Pumpkin Beer Cheese Soup with Rosemary Croutons
more pumpkin recipes to try this fall
- Pumpkin Ricotta Rolled Lasagna
- Chorizo and Pumpkin Chili
- Pumpkin Alfredo Pasta with Rosemary and Cinnamon Toasted Pecans
give ’em pumpkin to talk about
I hope you love this recipe as much as I do! I am a hardcore soup Stan, so when I say this is next level, it’s next. level. (and I think you’ll agree!). If you give this recipe a try, make sure to snap a photo of your creamy, rich Pumpkin Beer Cheese Soup with Rosemary Croutons, and share them by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.
Til next time, friends! XO!
Pumpkin Beer Cheese Soup with Rosemary Croutons
Ingredients
Croutons:
- 6 tablespoons melted vegan butter
- 3 cloves garlic minced
- 1 tablespoon fresh minced rosemary
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 8 ounces French loaf cut into ¾-inch cubes
Soup:
- 4 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 cups chopped leeks
- 1 cup diced carrot
- 1 cup diced celery
- 8 cloves minced garlic
- 1 12-ounce bottle amber ale
- 2 cups vegetable broth
- 2 cups unsweetened and unflavored non-dairy milk preferably soy
- 2 cups pure pumpkin puree NOT pumpkin pie mix
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne optional
- 1 ½ cups vegan cheddar-style shreds
Instructions
- To prepare the croutons, preheat the oven 325° degrees F.
- Whisk the butter, rosemary, garlic, and nutritional yeast in a large bowl until well combined - it will look kind of like a paste. Once combined, add the bread cubes into the bowl and toss until they're fully coated, 1 to 2 minutes.
- Place the croutons on a rimmed baking sheet lined with parchment paper and bake on the middle rack of the preheated for 12-15 minutes, flipping halfway through. Reduce the oven temperature to 275° degrees F., and continue to bake for an additional 10-15 minutes, until golden brown and crispy.
- Meanwhile, get started on the soup. Melt the butter in a medium stock pot over medium-low heat. Once the butter is melted, add the flour, and stir until thoroughly combined. continue to cook, stirring often, until the roux turns a light golden color, 3 to 5 minutes.
- Add the leeks, carrot, celery and garlic and sauté, stirring often, until the onions become slightly translucent, 4 to 5 minutes. Slowly pour in the ale and simmer another 5 minutes. Add the pumpkin puree, broth and soy milk and season with the salt, pepper, nutmeg, and cayenne (if using). Increase the heat to medium, and simmer uncovered, stirring often, until the soup thickens, about 10 minutes.
- Add the cheese and stir until it's melted through.
- Serve with with a handful of rosemary croutons and fresh minced parsley. ENJOY!
This soup was delicious! Super easy to make with lots of flavor! Don’t skip out on the croutons, they really pull everything together! I’ll definitely be making this often this fall/winter.