Pumpkin Beer My Everything with DuClaw Brewing Company

Fall is my favorite.  I love the cooler nights, windows open and (obviously) soup.  Why obviously?  Because its generally pretty easy and the kiddos love it! Who am I kidding?!  Soup is my FAVORITE food.  This leads to quite humorous debates in my house.  The hubs says that it's a course and can't be a favorite food.  This is the point when my argument devolves into sticking my tongue out at him.  (Or did, before the five year old picked it up.)

I was given the opportunity to work with a local brewery, DuClaw Brewing Company and lets just say...the hubs was MAJORLY on board.  We decided to combine my love of soup and his LOVE (yes...all caps) of beer into an awesome, kid friendly, fall soup.  #winning

Of course then came the sampling.  First up?  The Pumpkin 31 Spiced Lager.  It's  a dark amber color and, well, delicious.

The next choice? 62 Imperial Pumpkin Ale.  Are you noticing a trend?  A slight fall/pumpkin obsession?  Take it back!  This is a NO JUDGEMENT ZONE.  The verdict...also delicious.  It was a hard choice.

The hubs began to get crazy.  If you know us, you know that I do what I call survival cooking.  Its pretty darn good, but I don't love it.  The hubs LOVES it.  He started devolving into pork loin with 5 spice and pumpkin bread and lots of other options.  All sounded great, but I could just hear the Honeybadger proclaiming  it "too spicy".  I won this round with...

Pumpkin Beer Broccoli Cheese Soup

1 stick of butter
Salt and Pepper to taste
3/4 cup all purpose flour (we use whole wheat)
4 cups broth from Better than Bouillon
One 12 oz bottle of DuClaw Pumpkin 31 Spiced Lager
1 1/2 cups of Whole Milk
12 oz cheddar cheese (shredded)
1/2 teaspoon of Worcestershire sauce
2 tablespoons of lemon juice
1 head of steamed broccoli

Top with fresh goat cheese and enjoy!

In a large pot, melt the butter and make a roux.  After the flour is well incorportated, add the chicken stock, beer and milk while fairly constantly stirring.  I had the heat at about a medium and it was a slow simmer.

Next, add the cheddar one cup at  a time, while whisking until smooth between each addition.  Add the Worcestershire, pepper and lemon juice. add your steamed broccoli.

I then pureed the soup using my handy dandy immersion blender.  Simmer, stirring occasionally for about 10-15 minutes.

Chuck a dollop of goat cheese on each bowl and ENJOY!  We sure did.  And go getcha some of this delicious Duclaw beer folks, before they run out.


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