Amount
Ingredient
Preparation



5
cups
pumpkin

or squash, cooked



2 1/2
cups
chicken stock





1 1/2
cups
beer, lite





2
tablespoons
butter





1
large
onion

chopped



3
each
garlic cloves

crushed



1
cup
cheddar cheese

old, shredded



1/4
cup
pumpkin seeds





1
x
salt and black pepper

 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  2 minutes. 

Meanwhile in skillet over medium heat, cook pumpkin seeds,  shaking pan often, for 7 to 1 minutes or until golden brown and toasted. 

Season soup with salt to taste. Garnish with pepper and 
pumpkin seeds