5 cups Pumpkin; or squash, cooked
2-1/2 cups Chicken stock
1-1/2 cups Light beer
2 tb Butter
1 Onion;large, chopped
3 Garlic Cloves Crushed
1 cup Sharp Cheddar Cheese Shredded
1/4 cup Pumpkin Seeds
Salt and Pepper to Taste
In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds.