Pumpkin Beer Cheddar Soup With Spicy Maple Chex

Cheesy Pumpkin Beer Soup

This recipe for pumpkin beer cheese soup is full of Autumnal flavors. There’s a classic soup base of onions, carrots, and celery, then is built out with pumpkin beer, pumpkin puree, and chicken broth. Plus the rich deep flavors of browned pancetta and sharp cheddar cheese. This creamy soup is complimented by spicy, sweet toasted Chex cereal for a nice crunch and flavor contrast. 

This soup recipe is perfect to make for a crowd after a trip to the pumpkin patch, for a grown up Halloween party, or as a side for Thanksgiving dinner. It’s warm, comfy, and meant to be enjoyed with friends and family on a cool Fall night.

The Supplies

Ingredients

To make this pumpkin beer cheese soup recipe, you’ll need the following ingredients:

• Diced Pancetta
• Yellow onion
• Carrots
• Celery
• Garlic cloves
• Ground yellow mustard
• Unsalted butter
• All purpose flour
• Chicken broth
• Heavy cream
• Canned pumpkin puree
• Pumpkin beer
• Worcestershire sauce
• Shredded cheddar cheese
• Kosher salt and black pepper
• Chex cereal
• Chili powder
• Sweet paprika
• Cayenne pepper
• Maple syrup

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this pumpkin beer cheese soup, you’ll need the following pieces of equipment:

• Cutting board and knife
• Measuring spoons and cups
• Vegetable peeler
• Large dutch oven
• Wooden spoon or spatula
• Bottle opener
• Cheese grater
• Large baking sheet

Frequent Recipe Questions

Can I make this soup in advance?

• A: Yes! This soup is delicious leftover. Transfer the soup to an airtight container and refrigerate. Reheat this soup on the stove top over low heat or in the microwave.

Is this recipe kid friendly?

• A: It is not. While most of the alcohol from the beer will be cooked out, there is no guarantee that all of the alcohol will cook out. This soup should not be served to anyone who does not (or should not) consume alcohol.

Can this soup simmer all day?

• A: Yes! Start the soup and keep it on the stove on low or transfer to a slow cooker set on low. Just wait until you’re about to serve the soup to stir in the heavy cream, cheddar cheese, and pancetta.

Pumpkin Beer Cheese Soup Recipe Tips

When you make this pumpkin beer cheese soup recipe, here are a few tips to make sure it turns out delicious:

• Taking the time to shred your own cheese will pay off hugely! Not only will it melt into the soup easier, you have the option to select a cheddar cheese that’s nice and sharp. Pick a cheddar that you would enjoy on its own with a cracker!
• When cooking the flour and butter mixture, called a roux, use a flat bottomed spatula to scrape up any flour sticking to the bottom of the pot. Otherwise, the flour can become too hot and burn to the bottom of the pan.

Recipe Details

Start the Pumpkin Beer Cheddar Soup

To start this recipe, warm a large dutch oven over medium heat on your stove top. Once it’s warm, add the diced pancetta to the pot. Stir the pancetta every couple of minutes until they’re brown and crisp. Use a slotted spoon to take the pancetta out of the dutch oven and transfer to a bowl. Leave any grease released from the pancetta in the dutch oven. This is what you’ll cook the vegetables in.

Next, add the diced yellow onion, carrots, and celery to the dutch oven with the pancetta grease. Toss to coat the vegetables in the oil. Let the veggies cook un the oil until they begin to soften, stirring every once in a while so they don’t get too brown. Scrape in the minced garlic, ground yellow mustard, kosher salt, and black pepper to pot. Stir to incorporate everything together and cook for one additional minute.

The next step is to make a roux, which will thicken the soup slightly. Add a knob of unsalted butter to the dutch oven and let it melt. Then, sprinkle in the all purpose flour. Immediately mix the flour into the melted butter. Stir continuously for a few minutes, scraping any flour stuck to the bottom of the pan, until the flour turns a golden color.

Slowly pour the chicken broth over the vegetables and roux, then stir to combine. The broth should thicken slightly as it mixes with the roux. Mix in the pumpkin puree, pumpkin beer, and Worcestershire sauce to the soup. Let the soup simmer for about 20 minutes on low heat until the veggies are nice and soft and the flavors have melded together.

Toast the Chex Topping

While the pumpkin beer soup is simmering, preheat the oven to 300°F and set out a large baking sheet. Add the Chex cereal, melted butter, chili powder, sweet paprika, cayenne pepper, salt, and black pepper to the baking sheet. Toss until the Chex is evenly coated in the melted butter and spices. Then spread the Chex into an even layer.

Toast the Chex in the oven until they’re golden in color. Take the cereal out of the oven and then immediately drizzle them with a glug of maple syrup. Toss to coat the Chex in the syrup and set aside until you’re ready to serve the soup.

Finish the Soup and Serve

When you’re ready to serve this pumpkin beer cheese soup, stir in the heavy cream and add the shredded cheddar cheese. Stir to incorporate the cream and cheese into the soup. Continue to stir until the cheddar cheese has melted completely. Lastly, add the browned pancetta back into the soup and stir to combine once more.

To serve a bowl of this soup, ladle a couple large spoonfuls into a bowl and top with a handful of the chili maple Chex. Enjoy! This recipe is great as a starter to go with Oven-baked Pork Schnitzel or alongside a Sheet-pan Kielbasa and Potato dinner. 

If you make this pumpkin beer cheese soup recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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