Yes, even with the 80 plus degree weather in the city, I am craving soup. The only benefit is that I will eat it after sundown – when the temperatures begin to cool down to Autumn  weather mid 50’s. Which is pretty crispy-chilly where I am by the coast. So this morning while commuting to work, I craved something made with pumpkin. Then after having a slice of Tillamoo’s single servicing cheddar cheese for a mid-morning snack with sliced granny apples, I realized I wanted soup from my go-to recipe site: Ingredients 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small sweet onion, diced 1 carrot, diced 1/4 cup all-purpose flour 2 cups whole milk 2 cups low sodium veggie or chicken broth 1 12 ounce pumpkin beer 3-4 cups shredded sharp cheddar cheese, plus more for serving 2 bay leaves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or more to taste 1 large pinch kosher salt and pepper 4 cups broccoli florets 2 tablespoons fresh thyme leaves, plus more for serving