Lunch: Pumpkin Bisque with Smoked Gouda Recipe

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

Instructions

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.

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