2 leeks, sliced

1 chopped

2 celery stalks, chopped

5 cloves garlic, smashed

1 bunch thyme, chopped

8 pounds pumpkin, seeded, then roasted, use the pulp only

4 cups chicken stock

12 ounces pumpkin ale

1 Tbsp. each of allspice, cloves, nutmeg and cinnamon

Roast pumpkin and set aside to cool. Sauté leeks, garlic, carrots and celery until soft. Add the dry spices and the beer. Reduce by half. Add the pumpkin pulp and cover with chicken stock. Bring to a simmer and simmer for 20 minutes. Carefully, puree in a blender. Season to taste with salt and pepper. Garnish with Cajun popcorn.

Cajun popcorn

Melt butter and mix with a blackening spice blend. Fold fresh-cooked popcorn into the butter mix. Set on a rack to drain any excess butter or unpopped kernels.