Soups

September 30, 2025

Pumpkin Potato Beer Cheese Soup

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Pumpkin Potato Beer Cheese Soup is the perfect fall soup to enjoy after a day at the pumpkin patch - creamy, smokey, cheesy, and oh-so-comforting. 

I love a good beer cheese soup, and I love it even more when it has potatoes for added texture. About this time of year, I like a good pumpkin beer, too. If pumpkin can go in beer, why not pumpkin in beer cheese soup? 

I knew I wanted to offset the sweetness of the pumpkin with a smokey, spicy flavor. Chili powder, smoked paprika, and chipotles in adobo add depth and balance to this soup. I wanted the beer flavor to be noticeable but not overpowering, so lager is a perfect choice, with its subtle hop flavor and distinct maltiness. You could also use a pumpkin ale here, but I recommend one that is not “pumpkin spice,” as the cinnamon, nutmeg, and/or ginger flavors can add too much sweetness. This soup hits nearly all the main flavor profiles: sweet, salty, bitter, and umami - making it a flavor bomb that is rich and warming. 

Good beer cheese soup absolutely calls for a good, crusty bread for dunking. Soft pretzels also make an excellent pairing with this fondue-like soup! Round it out into a complete meal with other Oktoberfest-inspired sides like grilled sausages or bratwurst and sliced apples - both of which are also delicious dipped in this Pumpkin Potato Beer Cheese Soup!

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Ingredients assembled for Pumpkin Potato Beer Cheese Soup
Assemble your ingredients.

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Stages of sauteing onions and making a roux
Start by sautéing onions in butter, then add spices and flour to make a roux.

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Stages of making Pumpkin Potato Beer Cheese Soup
Add broth, beer, pumpkin, and chipotles. Add diced potatoes and cook until tender. Puree the soup using an immersion blender. Add milk and cheese, and stir until cheese is melted.

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Pureed soup in a large pot n the stove
Pumpkin Potato Beer Cheese Soup is a delicious balance of flavors - sweet and salty, bitter and umami.

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A bowl of soup with a slice of bread balanced on the edge of the bowl
Serve Pumpkin Potato Beer Cheese Soup with good bread for dunking. Shout out to my dad for this amazing pretzel focaccia!

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Invite some friends over, and enjoy!

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Pumpkin Potato Beer Cheese Soup

Pumpkin Potato Beer Cheese Soup is the perfect fall soup to enjoy after a day at the pumpkin patch - creamy, smokey, cheesy, and oh-so-comforting.

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

40

min

total:

55

min

Print It

Ingredients

4 Tbsp. unsalted butter

1 large yellow onion, diced

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. smoked paprika

1/4 cup all-purpose flour

4 cups low-sodium vegetable broth

12 ounces lager-style beer

1 (15-ounce) can pumpkin puree

2 Tbsp. diced chipotles in adobo

1 tsp. kosher salt

4 small Russet potatoes, peeled, diced (about half-inch)

1 cup whole milk

4 ounces extra-sharp cheddar cheese, grated

Instructions

  1. In a large, heavy-bottom pot, melt the butter. Add the diced onions and saute until translucent, about 7-8 minutes. 
  2. Add the spices (garlic powder, chili powder, and smoked paprika) and flour to the softened onions. Cook for 1-2 minutes, stirring frequently to create a roux. 
  3. Add the vegetable broth and beer to the roux, and stir to dissolve the roux.
  4. Add the pumpkin puree, chipotles, and kosher salt, and stir to combine. 
  5. Add the diced potatoes. Bring the soup to a boil, reduce heat to medium low, cover, and simmer until potatoes are cooked through (about 20 minutes). The potatoes are done when easily pierced with a fork. 
  6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
  7. Return the pot to the stove on low heat. Add the milk and grated cheddar cheese, and stir until cheese is melted and fully incorporated. 
  8. Serve immediately. Refrigerate leftovers in an airtight container for 3-5 days.

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Hi there, I’m Kira!

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