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Pumpkin Bisque with Smoked Gouda

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.—Kerry Dingwall, Ponte Vedra, Florida
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    9 servings (2-1/4 quarts)

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

  • 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.
  • Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
  • 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, if desired, additional cheese.
Nutrition Facts
1 cup: 214 calories, 17g fat (9g saturated fat), 58mg cholesterol, 970mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 7g protein.

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