Rachel Cox’s Pumpkin Beer Cheese Soup

1 large can of pumpkin filling
1 can of beer (any kind will do)
1/2 large block of velveeta, cubed
1 small can of cream of celery soup
1/3 cup of diced very thin onion (optional)
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of sage
2 cups of shredded cheese

Cook on all ingredients on low for 6 hours except shredded cheese, at hour 7 pour the 2 cups of shredded cheese into mixture and let cook for one additional hour. Serve with a scoop of sour cream if desired.

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