Pumpkin Beer Cheese Soup with Maple Chili Spiced Popcorn | Destination Delish

Pumpkin Beer Cheese Soup with Maple Chili-spiced Popcorn

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x



  • 1/2 tablespoon butter
  • 1 onion, finely chopped
  • 1 teaspoon salt, divided
  • 2 cloves garlic, finely chopped
  • 4 cups chicken or vegetable broth (2 cans)
  • 1 can light beer
  • 2 teaspoons maple syrup
  • 1 teaspoon chili powder
  • 4 cups plain popcorn, popped
  • 2 cans (15 ounces each) pumpkin puree
  • 5 ounces shredded cheddar cheese (I used Tillamook Extra Sharp Vintage Cheddar)
  • 1 tablespoon Worcestershire sauce
  • light sour cream (optional)


  1. In a stock pot or dutch oven, melt the butter. Then, add in the onions and a 1/2 teaspoon of salt. Cook for about 3 minutes and then add in the garlic. Cook for another minute. Add in the broth and beer. Bring to a boil and then simmer on low for 20 minutes.
  2. In the meantime, heat oven to 350 degrees. In a small bowl, combine the maple syrup, 1/2 teaspoon salt, and chili powder. Spread popcorn onto a lined baking sheet. Drizzle the maple syrup mixture over the popcorn. Toss the popcorn to coat. Bake for 10 minutes. Be sure to watch it closely so it doesn’t burn! Set aside.
  3. To finish the soup, stir in the pumpkin. Then, add the cheese and stir until melted. Add the Worcestershire sauce. If you’d like a completely smooth soup, blend with an immersion blender until it reaches your desired consistency. Then, give the soup a taste and add salt and pepper if necessary.
  4. To serve, ladle soup into bowls. Top with a handful of popcorn and a dollop of light sour cream (optional).