RECIPE: Flying Dog 'The Fear' Imperial Pumpkin Ale Cream Soup

With the change of autumn leaves giving way to Halloween, there's no better time for a warming bowl of soup. Maggie Cubbler's recipe for Pumpkin Cream Soup makes use one of the other great uses for pumpkin this time of year: Flying Dog 'The Fear" Imperial Pumpkin Ale!

The delightful pumpkin makes more than just pie! Its naturally sweet flavour and creamy texture is perfect for all sorts of recipes from pies to soups and, well, beer! Since pumpkin and spice are the first signs of autumn it also makes sense to put them together in a beer like Flying Dog's The Fear Imperial Pumpkin Ale. This 9% beer rates high on the malty scale due, in part, to the addition of pumpkin. It carries along with it a hint of spice and an earthy chocolate.

I like to use this beer in my recipe for this creamy pumpkin soup. Its slick mouthfeel lends a helping hand to the already creamy texture of the soup while the thick sweetness brings out the best in the pumpkin. I add a bit of pancetta to the pot for a contrasting saltiness while a swirl of balsamic vinegar brings in a surprising acidity that'll make you want to howl at the moon. Well, you can if you want to. It may look a bit ridiculous, however.

Hope you enjoy!

 

Flying Dog 'The Fear' Imperial Pumpkin Ale Cream Soup

Ingredients

1kg cubed Hokkaido pumpkin (you could use any squash if you like, but it wouldn't be pumpkin soup! Or, alternatively, go for tinned pumpkin purée)

1TB salted butter

1TB olive oil

75g cubed pancetta

1 large yellow onion, chopped

1 garlic clove, chopped

Salt and pepper

1/4tsp nutmeg

250ml evaporated milk

60ml double cream

250ml Flying Dog 'The Fear' Imperial Pumpkin Ale

Salt and pepper

Method

Place the cubed pumpkin in a large pot and cover with water. Bring to a boil and cook until tender. Drain and set aside. (Obviously, skip this step if you're using tinned pumpkin purée).

Melt the butter and olive oil together over medium-high heat in a large pot. Cook the pancetta until mostly crispy. Crumble what you can, then set it aside over kitchen roll to absorb any grease.

Back in the pot, cook the onion over medium high heat until softened. Add the garlic clove and cook, stirring, for about another 30 seconds. Season with salt and pepper and the nutmeg.

Add the pumpkin and the pancetta back to the pot with the onions. Give it a good stir and season with salt and pepper to taste.

Add all of the liquids to the pot and blend with a stick/immersion blender until smooth and creamy. Let it simmer over medium heat for about 15 minutes.

Remove from heat. Adjust seasoning to taste.

Drizzle with balsamic vinegar and some toasted pumpkin seeds. Enjoy!

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