Pumpkin Bisque with Smoked Gouda
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 9 servings (2-1/4 quarts).
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
Ingredients
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4 bacon strips, chopped
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1 medium onion, chopped
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3 garlic cloves, minced
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6 cups chicken broth
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1 can (29 ounces) solid-pack pumpkin
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/8 teaspoon pepper
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1 cup heavy whipping cream
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1 cup shredded Gouda cheese
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2 tablespoons minced fresh parsley
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Additional shredded Gouda cheese, optional
Directions
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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.
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2.
Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
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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, 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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