1 large pumpkin, about 2 pounds
2 tablespoon butter
Salt and pepper to taste
4 8-ounce cans chicken stock
1 22-ounce bottle of New Belgium Brewing's Trippel™
Parsley and garlic to taste
1. Cut the pumpkin in half. De-seed and finely chop the flesh. Clean the leeks. Finely chop the leeks and onions.
2. In a large soup pot, melt the butter over medium heat. Add the vegetables and toss to coat. Season to taste with salt and pepper. Add the garlic and toss to coat.
3. Add the chicken stock and let simmer for 15 minutes. Pour the soup in a blender, small batches at a time. Pulse to liquefy the vegetables in the soup. Return to the pot and add the Trippel. Cook for an additional 3 minutes. Serve very hot and topped with chopped parsley.
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