For this month’s recipe, I decided to enter the Royal Foodie Joust competition. They stipulate that you need to create a recipe to include three ingredients – pumpkin, porter or stout beer, and sugar! Well, I happened to have just purchased an organic pumpkin from Jay Hill Farms, had a couple of bottles of Breckenridge Brewery Vanilla Porter in the fridge, and had sugar on hand. Given that, I just couldn’t resist trying.
Since this is a competition, and if you like the soup, I would appreciate you casting your vote for my soup! You can go to the Royal Food Joust. I believe if you go to this link: http://www.leftoverqueen.com/forum/index.php/board,5.0.html to vote for me… thanks!!!
Hope you enjoy this fall soup!
3 qts Chicken broth
1 Pumpkin, medium, cut into 1 ½ “ pieces
3 Cloves Garlic, whole, skins removed
3 T Butter or ½ olive oil / ½ butter
1 Sweet Onion, chopped
2 tsp Celtic Salt
2 Yellow Bell Peppers, chopped
12 oz Vanilla Porter Beer (I like Breckenridge Brewery)
1 tsp Sugar
1 ½ tsp Aleppo Red Pepper flakes
1 tsp Smoked Spanish Hot Paprika
¾ C Crème Fraiche
Additional Aleppo flakes
Grated Parmesan Reggiano
In a 5 quart pot, bring to boil the chicken broth, pumpkin and garlic. Cook until the pumpkin is tender, about 15 minutes. Once tender, puree all in food processor or blender and return to pot.
Meanwhile in a medium sauté pan, melt butter. Add onion, 1 tsp salt, and yellow bell peppers. Sauté over medium heat until the onions and peppers are soft, about 20 minutes. Place all above ingredients in a food processor or blender. Blend until smooth. Add to pumpkin/chicken broth pot.
Stir in beer, sugar, Aleppo flakes, paprika and crème fraiche. Bring to boil then reduce heat to simmer. Simmer for 5-10 minutes. Serve in bowls. Top with additional Aleppo and parmesan.
Serves 6 people, first course
 You can use regular pepper flakes but might need to decrease amount as they are hotter. I get mine through Savory Spice Shop.
 Can use regular paprika or this is also available at Savory.