This is SO good at the end of a cold day. Title: Autumn Rarebit Soup, chile version Keywords: Soups, Cheese, vegetarian 5 c Winter squash or pumpkin 2 1/2 c Vegetable stock 1 1/2 c Light beer (or Sharp's or similar NA brew) many Chopped red serranos, cayennes or Thai chiles --save some for garnish 2 Tb Butter 1 Onion, large, chopped 3 Garlic cloves, crushed 1 c Cheddar cheese, sharpest you can find, shredded 1/4 c Pumpkin seeds Salt and pepper In large heavy saucepan, bring squash 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 squash 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, chiles and garlic, stirring, until softened, about 5 minutes. Add to squash mixture. Stir in cheese and simmer gently, partially covered, for 20 minutes. While it cooks, toast pumpkin seeds in skillet over medium heat, shaking pan often, for 7 to 10 minutes or until golden brown. Season soup with salt to taste. Garnish with pumpkin seeds and chopped chiles. Serve with garlic bread and a green salad. Source: Orchid Trail Inn near Wiarton, Ontario, adapted for chileheads. SERVES: 4-6 -End Recipe Export- Keep on rockin', Rain @@@@ \\\\\\ ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj.