Smokey Cheddar & Pumpkin Ale Soup

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Shauna Havey joined us today to end soup week on a high note! She shares her own recipe that she created, for smoky cheddar and pumpkin ale. 
Smoky Cheddar & Pumpkin Ale Soup
Makes 4 servings

  • 3 Tablespoons salted butter
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 teaspoon garlic paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1 Tablespoon mustard powder
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons Worcestershire sauce
  • 3 Tablespoons all purpose flour
  • 1/2 pint pumpkin ale (substitute club soda or sparking apple cider)
  • 1/4 cup jarred pumpkin butter (or pumpkin puree)
  • 2 cups chicken broth
  • 5 ounces smoked cheddar cheese, grated
  • 8 ounces sharp white cheddar cheese , grated
  • 1 cup half and half


  • 1 cup popcorn
  • 8 slices thick-cut bacon, cooked and diced
  • 1 cup thin pretzel sticks, broken into large chunks

  1. Melt butter in soup pot. Add the onion, celery, and carrot. Cook over medium heat until the vegetables soften.
  2. Add the garlic, salt, pepper, nutmeg, mustard powder, thyme, and Worcestershire sauce and cook one more minute. Sprinkle in flour and mix to coat the vegetables.
  3. Add the pumpkin ale (or substitute) and the pumpkin butter. Stir gently to mix.
  4. Add the chicken broth and bring the soup to a simmer. Add the cheeses by the handfuls along with the half and half.
  5. Continue to simmer the soup until it’s warmed through. Then, ladle into serving bowls.
  6. Garnish soup with popcorn, diced bacon, and pretzels.
For more of Shauna’s amazing recipes, visit and find her on Instagram: @haveyourselfatime 

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