That delicious orange flesh is just screaming to be used in pies, pastas, enchiladas, oatmeal, soups, stews, breads, and desserts. The seeds are screaming to be toasted for snacks and deliciously crunchy garnishes. And, since we're in Wisconsin, we'll be looking forward to pairing pumpkin with beer every chance we get.
Take this delicious seasonal soup, for instance.
Warming, creamy, and filled with beta-carotene, this soup is a healthier take on the traditional beer cheese soup.
Using pumpkin soup as a base, we've added a bit of beer and some deliciously smoky Wisconsin Gouda to create the perfect warm-up for game night or a casual weeknight dinner. Serve with soft pretzels or crusty bread for the perfect autumn meal.
Pumpkin Soup with Beer & Cheese
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Pumpkins do make pretty bowls. They look so fallish. Bread bowls are nice too. My handsome husband of 32 years just took me out to eat at the Mizpah Hotel in Tonopah, Nevada. I had the Miner's Stew. It was served in a bread bowl. Very yummy. Fall is great stew weather.
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