---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Vegetables, Cheese/eggs
       Yield: 1 servings
       5 c  Pumpkin; or squash, cooked
   2 1/2 c  Chicken stock
   1 1/2 c  Light beer
       2 tb Butter
       1    Onion;large, chopped
       3    Garlic cloves;crushed
       1 c  Cheddar cheese;old, shredded
     1/4 c  Pumpkin seeds
            -Salt and pepper
   Dotted throughout Canada are small inns that care passionately about the
   food they serve. This velvety fall soup offers a warm welcome to guests at
   the Orchid Trail Inn near Wiarton, Ontario.
     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
     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.
   SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan