Pumpkin Bisque with Smoked Gouda |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me. Ingredients:
4 bacon strips, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
6 cups chicken broth |
1 can (29 ounces) solid-pack pumpkin |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 cup heavy whipping cream |
1 cup shredded gouda cheese |
2 tablespoons minced fresh parsley |
additional shredded gouda cheese, optional |
Directions:
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired. Yield: 9 servings (2-1/4 quarts).
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