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Pumpkin Bisque with Smoked Gouda

 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
9 ServingsPrep: 20 min. Cook: 35 min.


  • 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


  • 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.

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Pumpkin Bisque with Smoked Gouda (continued)

Directions (continued)

  • Sprinkle each serving with parsley, bacon and additional cheese if
  • desired. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts: 1 cup equals 214 calories, 17 g fat (9 g saturated fat), 58 mg cholesterol, 970 mg sodium, 11 g carbohydrate, 4 g fiber, 7 g protein.