Categories: Soups/stews, Vegetables, Cheese/eggs 
      Yield: 1 servings 
  
      5 c  Pumpkin; or squash, cooked          3    Garlic cloves;crushed 
  2 1/2 c  Chicken stock                       1 c  Cheddar cheese;old, shredded 
  1 1/2 c  Light beer                        1/4 c  Pumpkin seeds 
      2 tb Butter                                   -Salt and pepper 
      1    Onion;large, chopped            
  
  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 
  minutes. 
    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