1 Tbls butter

1 onion, coarsely chopped

1 carrot, coarsely chopped

1/2 bulb fennel, coarsely chopped

1 shallot, coarsely chopped

1 bay leaf

2 1/2 cups Amber Lager or Brown Ale beer

7 cups chicken broth

3 1/2 cups canned pumpkin pureé

3 tsp cinnamon

2 tsp ground ginger

1 tsp ground cloves

2 New Mexico red chilies, dried and seeded

1/2 cup maple syrup

1/2 tsp salt

1/4 tsp pepper

3/4 cup walnut halves and pieces

2 tsp chili powder

2 Tbls honey

1 cup sour cream

In large pot over medium heat, place butter, onion, carrot, fennel, shallot and bay leaf. Cook vegetables until tender, about 3 minutes, stirring. Increase heat to high; add beer. Simmer for two minutes. Add chicken broth, pumpkin pureé, cinnamon, ginger, cloves and chilies. Bring mixture to a boil. Adjust heat to maintain a simmer; cook for 30 minutes. In blender or food processor, pureé soup until smooth. Stir in maple syrup, salt and pepper. Top with toasted walnut cream. Serve hot.

Toasted Walnut Cream:

Preheat oven to 375° F. Place walnuts in ovenproof sauté pan; toast in oven until golden brown, about 8 minutes. Stir in chili powder. Toss to coat. Stir in honey; toss to coat. Bake 3 - 5 minutes more until walnuts are candied. Spread walnuts on wax paper to cool. Chop walnuts in food processor. Mix walnuts with sour cream.