This I’ll happily admit is my own take on fellow Hearty Eater, Steph’s Pumpkin Cheese Fondue which you can find on the blog. Me I like to go for more of a Beer Cheese Soup with this one. No need to through out those perfectly good pumpkins that have been decorating your porch!  Just turn them into some roasted goodness throughout the winter months.

For this soup I like to toast up pretzel bread to go with it and some apple slices too!

RECIPE: Pumpkin Beer Cheese Soup

Serves 6

1 3-5 lb Pumpkin

1 cup vegetable broth

1 cup heavy cream or whole milk

1 bottle of beer — pumpkin or any fall ale will work

2 cups sharp shredded cheddar cheese

1 cup shredded gouda

1 1/2 cups goat cheese

salt and pepper to taste

1/2 tsp nutmet

*Adjust oven racks to fit pumpkin with stem into oven.. trust me do this first. Preheat oven to 450.

*scope out the insides of the pumpkin…mainly get all the seeds doesn’t have to be super clean.  Place pumpkin on a foil lined baking sheet.

*add ALL ingredients into the pumpkin, place lid on top. Bake pumpkin for 60-90 minutes. Cheeses will melt and pumpkin will roast. Stir in the roasted pumpkin from the sides. Let sit for 10-15 minutes before serving!