Description
When the weather turns cold, this rich, silky-smooth pumpkin bisque will warm you from the inside out. It's quick and easy to make, and filled with flavor.
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
Directions
- In a Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon; Discard drippings, reserving 1 tablespoon in pan. 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.
