Smoky Pumpkin Beer and Cheddar Potato Soup with Candied Bacon Popcorn.

Name: Bir Labu Berasap dan Sup Kentang Cheddar dengan Manisan Bacon Popcorn.
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 4 tablespoons butter; 1 small sweet onion (diced); 1 potato (peeled + diced); 2 cloves garlic (minced or grated); 1/4 cup flour; 2 cups of your favorite pumpkin beer; 2 1/4 cups low sodium chicken broth; 2 cups pumpkin puree*; 1 -2 in chipotle chilies adobo (minced); 2 teaspoons fresh thyme; 1/2 teaspoon smoked paprika; 1/2 teaspoon curry powder; salt + pepper (to taste); 1 cup heavy cream or whole milk; 1 cup smoked gouda (shredded); 1 cup smoked cheddar (shredded); 4 slices thick cut (smoked bacon, chopped); 1/2 cup pepitas (shelled pumpkin seeds); 2 tablespoons brown sugar; 4 -5 cups air or stove popped popcorn; salt (to taste)

It's smoky, spicy, slightly sweet, just a little cheesy and perfectly creamy, but with a crunch... thanks to that popcorn!

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Bir Labu Berasap dan Sup Kentang Cheddar dengan Manisan Bacon Popcorn.

Foto: Half Baked Harvest

Ingredients

6 servings

4 tablespoons butter
1 small sweet onion (diced)
1 potato (peeled + diced)
2 cloves garlic (minced or grated)
1/4 cup flour
2 cups of your favorite pumpkin beer
2 1/4 cups low sodium chicken broth
2 cups pumpkin puree*
1 -2 in chipotle chilies adobo (minced)
2 teaspoons fresh thyme
1/2 teaspoon smoked paprika
1/2 teaspoon curry powder
salt + pepper (to taste)
1 cup heavy cream or whole milk
1 cup smoked gouda (shredded)
1 cup smoked cheddar (shredded)
4 slices thick cut (smoked bacon, chopped)
1/2 cup pepitas (shelled pumpkin seeds)
2 tablespoons brown sugar
4 -5 cups air or stove popped popcorn
salt (to taste)

Steps

Heat a large soup pot over medium heat, add the butter to melt. Once melted, add the onion and cook until it begins to caramelize, about 8 minutes. Add the potato + garlic and continue cooking another 5 minutes or until the potato is tender. Sprinkle the flour over the veggies and cook 1 minute, stirring the flour around so it coats the veggies. Season lightly with salt + pepper.
Slowly pour in the beer + broth, stir often to avoid any clumps from forming. Stir in the pumpkin puree, chipotle chiles, thyme, smoked paprika and curry powder. Bring the soup to a boil and then reduce the heat to a simmer. Simmer 15 minutes or until the potato is completely soft. If desired, transfer the soup to a blender and puree until completely smooth.
Stir in the heavy cream, smoked gouda and smoked cheddar, cook over low heat until the cheese is fully melted. If the soup is too thick for your liking, thin with more chicken broth.
Divide the soup among bowls and top with popcorn and more cheese if desired. Enjoy!
Preheat the oven to 350 degrees F. Line a baking sheet with foil.
Spread the bacon and pepitas out on the baking sheet and toss well with the brown sugar. Spread them into an even layer.
Bake for 10 minutes and then remove from the oven and add the popcorn, toss the mixture together very well, making sure the bacon grease and brown sugar coat the popcorn. If the mixture seems dry, add 1 tablespoon butter or olive oil. Place back in the oven and continue baking another 10-15 minutes, tossing once throughout cooking until the bacon is crisp. Keep in mind that the bacon will crisp up a bit more once it's out of the oven. Remove from the oven and serve atop the soup!