I've been taken down by another cold... which means MORE SOUP! Not quite sure how restorative this one is since one of the main ingredients is beer but, hey, it checks all the warming and comforting boxes. This soup has been on my fall rotation for a while now (it's even a FOOD52 community pick), it came about after visiting the Dogfish Head brewery at the end of a late summer trip to Dewey Beach. We were all incredibly hungover and embarrassingly sunburnt. Ready to give up on summer for that year and fully embrace the cool fall weather, our friend order this soup from the restaurant and it blew us all away.
We were so impressed by the soup we spent the rest of that fall trying to figure out the recipe (plus finding different toppings, adding sweet potatoes or squash, and experimenting with different beers). The additional toppings and autumnal vegetables were very successful but I stuck with Dogfish Head Punkin Ale. Sure, other beers worked fine, but the Punkin Ale is my favorite fall beer and I like drinking it while I cook.
Stuff for Soup
1 sugar pie pumpkin
2 garlic cloves
1 Dogfish Head Punkin Ale (or other Pumpkin Ale)
2 cups vegetable stock
pinch of nutmeg
pinch of cinnamon
spoonful of brown sugar (optional)
salt & pepper
Stuff for Toppings
Preheat your oven to 425° F. Half and seed pumpkin. Rub with olive oil and season with salt, roast pumpkin in the oven until tender (approx. 30 mins). Let cool, then remove flesh from skin.
Heat olive oil in a large saucepan over medium heat. Dice onion and garlic and sauté until tender. Add roasted pumpkin, nutmeg, and cinnamon to the pan. Pour in beer. Increase heat and allow at least half the beer to burn off. Once the beer has burned off, lower the heat and add in vegetable stock. Allow the soup to simmer for 10 to 20 minutes.
Using an immersion blender, purée the soup until it's smooth (if you like a thinner soup, you can add some more vegetable stock). Add salt and pepper to taste. If the soup is a little bitter, add sugar.
In a frying pan, toast the pepitas until they are crunchy and remove from heat.
Heat olive oil in a frying pan, drop in the sage leaves and fry until they are crispy but still green.
Cut the goat cheese log into 3/4-inch chunks. Divide the soup into bowls and place a goat cheese chunk in the center. Drizzle the sage oil over the soup and sprinkle the pepitas on top of the cheese. Garnish the dish with a fried sage leaf.