Pumpkin Bisque With Smoked Gouda Recipe

Ingredients

4 bacon strips, chopped1 medium onion, chopped3 garlic cloves, minced6 cups chicken broth1 can (29 ounces) solid-pack pumpkin1/2 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon pepper1 cup heavy whipping cream1 cup shredded Gouda cheese2 tablespoons minced fresh parsleyAdditional shredded Gouda cheese, optional

Preparation

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.