PUMPKIN ALE BEER CHEESE SOUP WITH SHARP CHEDDAR AND GRUYERE

Pumpkin Ale Beer Cheese Soup with Sharp Cheddar and Gruyere image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 19

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1/2 stick (1/4 cup unsalted butter)
1 medium yellow onion (diced (2 cups))
1 medium carrot (diced small (1/2 cup))
1/2 celery stalk (diced small (1/4 cup))
2 medium garlic cloves (minced (2 teaspoons))
2 teaspoons finely chopped fresh sage (4-5 medium leaves - or 1/2 teapoon dried)
1 bay leaf
1/3 cup all-purpose flour
2 cups whole milk
2 cups vegetable broth
1 12-oz bottle pumpkin ale (I use Blue Moon Harvest Pumpkin Ale)
1 cup pumpkin puree
1/8 teaspoon smoked paprika
1 teaspoon coarse salt like kosher salt (can use table salt, but I suggest about 1/2 teaspoon to start as it's a little harsher)
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese (about 3/4 pound)
1 cup shredded Gruyere cheese (about 1/4 pound)
Pinch or two of ground nutmeg (to taste (I add about 1/8 teaspoon))
Kosher salt and freshly ground black pepper (to taste)

Steps:

Melt butter to a four-quart or larger saucepan over medium-low heat. Add onion, carrot, and celery and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the garlic, sage, and bay leaf. Saute, stirring frequently, for another minute.
Add the flour and continue cooking over medium low heat, stirring frequently, for 3 minutes.
Add the milk, vegetable broth, and beer in a stream, whisking well. Return to a simmer and cook for about five more minutes until very slightly thickened.
Stir in the pumpkin, smoked paprika, salt, and pepper.
Add handfuls of cheese, stirring constantly. Cook until cheese melts, about 3 minutes. Remove bay leaf and serve.