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The Great Pumpkin Cooking Class
October 22, 2016
It's the season for pumpkins and everywhere you go there is something that is pumpkin-flavored, pumpkin-scented or the color of pumpkins! Last week at Sweet Gourmet in Tyler, we decided to jump on the pumpkin bandwagon and create a cooking class menu that featured sweet, savory and spirited recipes that featured everyone's favorite gourd!
It was fun to experiment with the different flavors and challenge myself to create some unusual pumpkin concoctions. Here is the menu that everyone enjoyed. If you're interested in learning more about these recipes email firstname.lastname@example.org.
Pumpkin Pie Canapes Pumpkin Chili Savory Pumpkin Cheese Puffs Pumpkin Beer Cheese Soup Caramelized Pumpkin & Cranberry Salad with Cranberry-Mustard Vinaigrette Homemade Gnocchi with Pumpkin-Chipotle Cream Sauce Brown Sugar Pumpkin Pound Cake with Dark Chocolate Pumpkin Sauce
Drink Recipes: Apple Cider Sangria Cornucopia Cocktail with Pumpkin Infused Vodka White Hot Chocolate with Godiva White Chocolate Liqueur
When we made the Pumpkin Beer Cheese Soup, the recipe included a starter packet of Beer Cheese Soup that Sweet Gourmet has in stock. It's great to have on hand when you are short on time. But if you would like to make the soup from scratch here is a great recipe. Enjoy the cool fall weather that has finally arrived and have a happy pumpkin season!!
Pumpkin Beer Cheese Soup
1/4 cup butter
1/2 yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 rib celery, diced
2 tablespoons fresh thyme leaves, minced
1 (12 ounce) bottle of lager beer
2 cups chicken or vegetable broth
1/4 cup flour
2 cups whole milk
1 cup pumpkin puree
3 cups grated sharp cheddar cheese
1 teaspoon dry mustard
1 teaspoon chipotle powder
salt and black pepper, to taste
Add oil to a medium saucepan over medium heat. Add the onion and saute for 3 to 4 minutes or until onions are soft. Add the garlic, carrots, celery and thyme. Season with salt and and sauté for an additional 4 to 5 minutes until all vegetables are tender. Add the flour and stir to create a roux. When mixture is blonde and thickened, add the beer and broth and bring to a simmer. Add the pumpkin and stir to combine. Using an immersion blender, puree the soup until it is smooth. Slowly add the milk while whisking. Bring to a simmer. Add the cheese 1 cup at a time to melt gradually. Stir in the dry mustard and chipotle powder. Taste and season with salt and pepper.