Silky Smooth Pumpkin Bisque (Print Version)
# Ingredients:
01 -
4 bacon strips, chopped
02 -
1 medium onion, chopped
03 -
3 garlic cloves, minced
04 -
6 cups chicken broth
05 -
1 can (29 ounces) solid-pack pumpkin
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon ground nutmeg
08 -
1/8 teaspoon pepper
09 -
1 cup heavy whipping cream
10 -
1 cup shredded Gouda cheese
11 -
2 tablespoons minced fresh parsley
12 -
Additional shredded Gouda cheese (optional)
# Instructions:
01 -
In a Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Discard drippings, reserving 1 tablespoon in the pan. Saute onion in the drippings until tender.
02 -
Add garlic to the pan and cook for 1 minute longer. Stir in chicken broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
03 -
Cool the soup slightly. In a blender, process the soup in batches until smooth. Return all blended soup to the pan.
04 -
Stir in heavy cream and heat through. Add shredded Gouda cheese and stir until melted. Sprinkle each serving with parsley, bacon, and additional cheese if desired.
# Notes:
01 -
Cool the soup slightly before blending to avoid splatter. Use a towel to cover the blender lid for safety.