Great Aunt Cheryl's Pumpkin Bisque with Smoked Gouda Soup Recipe

9
Average
20 mins
10 mins
Average budget

Ingredients

4 strips bacon chopped
1 medium onion chopped
3 garlic cloves minced
6 c. chicken broth
1 can 29 oz. solid pack pumpkin (not pumpkin pie filling)
1/2 tsp salt
1/4 tsp ground nutmeg
1 c. heavy whipping cream
1 c. shredded Gouda cheese
2 TBS minced fresh parsley

Preparation

Step 1

In stock pot, cook bacon until crisp and remove to paper towels with slotted spoon; drain, reserving 1 TBS of the drippings. Saute onion in drippings until tender. Add garlic and cook 1 minute. Stir in broth, pumpkin, salt, nutmeg and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Cool slightly. In a blender, process soup in batches until smooth. Return to pan and stir in cream and heat through.

Step 2

Add cheese stirring until melted. In bowls sprinkle parsley on top, crisp bacon and additional shredded Gouda if desired.