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VELVEETA® Pumpkin Beer Soup
Soups & Slow Cooker Meals

VELVEETA® Pumpkin Beer Soup

VELVEETA® Pumpkin Beer Soup
We made this cheesy VELVEETA beer soup with pumpkin ale, but you can swap that out for non-alcoholic beer and pumpkin pie spice if you like.
35 Min(s) Prep | 35 Min (s) Cook
4 servings, 1 cup each
35Min(s) Prep
35Min (s) Cook
4 servings, 1 cup each
Ingredients
butter or margarine
each finely chopped onions and celery
shredded carrots
flour
milk
(8 oz.) VELVEETA, cut into 1/2-inch cubes
(12 oz.) pumpkin ale
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Directions
1
Melt butter in large saucepan on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 2 min.
2
Add milk and beer; stir. Bring to boil; simmer on medium-low heat 5 to 7 min. or until thickened, stirring occasionally.
3
Add VELVEETA; cook and stir 5 min. or until completely melted.
kitchen Tips
Size Wise:
Enjoy your favorite foods on occasion, but keep portion size in mind. A serving of this rich soup is 1 cup.
Variation:
Prepare as directed, using regular non-alcoholic beer, and stirring 1/4 tsp. pumpkin pie spice into the soup with the VELVEETA.
Special Extra:
Serve topped with pretzel-bread croutons. Cut 4 pretzel rolls into 1-inch pieces; spread onto rimmed baking sheet. Bake in 325ºF oven 25 min. or until crisp and golden brown, stirring after 15 min.