For all the beer lovers out there, and for those who are just looking for the perfect appetizer this season, you can cook this flavourful roasted pumpkin soup, made with a local pumpkin, that is roasted to perfection with a hearty and full bodied 1892 beer from Quidi Vidi Brewery.

Yield: 6-8 portions

Preparation Time: 10 minutes

Cook Time: 1 hour and 20 minutes

Lactose-free, nut-free, with vegan option.
Omit the beer for a gluten-free soup, or use a gluten-free beer.


  • 1 medium pumpkin
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 cups vegetable broth
  • 1 ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup 1892 Quidi Vidi beer

Garnish (optional)

  • Extra-virgin olive oil
  • Roasted pumpkin seeds (vegan option)
  • Hemp seeds (vegan option)
  • Smoked cheddar, cubed
  • Salami or bacon crumbs


  1. Preheat oven at 400o
  2. Cut pumpkin in half and remove the seeds. (You can clean the seeds and roast them in the oven for about 15 minutes, or until crunchy. You will be able to sprinkle them on the soup as a garnish.)
  3. Place the pumpkin halves on a baking sheet, face down, and pour approximately ¼ inch of water at the bottom of the baking sheet.
  4. Roast pumpkin in preheated oven for approximately 45 minutes, or until soft.
  5. Scoop the inside of the pumpkin and discard the skin. Place roasted pumpkin in a bowl and set aside.
  6. In a large saucepan, cook onion and garlic in vegetable oil on medium heat for about 5 minutes, or until softened.
  7. Add 6 cups of roasted pumpkin, vegetable broth, salt and pepper and mix well.
  8. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
  9. Add beer into soup and simmer for another 5 minutes.
  10. Transfer soup into a blender and blend until smooth. You can also use a hand held blender to puree soup.
  11. Serve soup into bowls or mugs and garnish the soup with a drizzle of olive oil. You can add small cubes of smoked cheddar and small bits of salami or crispy bacon for a burst of flavour. For a vegan option, garnish the soup with a drizzle of olive oil, roasted pumpkin seeds and hemp seeds.

About the authors:

Melany Otis is the owner of the award-winning catering company: Fine Food Factory.

Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts.

Watch out for more delicious dishes from these two in our print issues, starting this November, with a favourite local fare: moose.