Food, Quick & Easy Main Dishes, Soups

Pumpkin Bisque with Smoked Gouda

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We had Pumpkin Bisque with Smoked Gouda tonight for dinner along with some Pumpkin Drop Biscuits.  The recipe was, once again, from my Taste of Home magazine (November issue).
I wasn’t sure exactly how it would turn out, because I love squash and while David loves pumpkin, he’s not as keen on squash as I am.  However, once you add the Gouda, this soup is incredible!  It’s so warm and savory, definitely a comfort food.  My favorite part of winter and cooler weather is soup and this one definitely makes the top of my soup list.  I only needed about 4oz of Gouda but bought an 8oz block, so I guess that just means I’ll have to make it again soon! 😉
The recipe was pretty easy, I microwaved the bacon because it was easier than frying and then fried the onion and garlic in a little bit of olive oil.  After that, you pour in the chicken broth, pumpkin, salt, pepper, and nutmeg and let it simmer.  Then you process it all in a blender to make it oh-so-smooth.  Once back in the pan just add in the heavy cream and Gouda and you’re done!  It really was easy, the only bad part is Gouda is fairly expensive.
The pumpkin drop biscuits went excellently with tonight’s meal.

Pumpkin Bisque with Smoked Gouda

Adapted from: Taste of Home

Ingredients
4 strips bacon, chopped
1 medium onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) pumpkin puree
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1 cup Gouda cheese, shredded
2 Tablespoons fresh parsley, minced

Directions
1. In a skillet, cook bacon over medium until crispy.  Remove and set aside.  Reserve 1 Tablespoon of grease from bacon and saute onion over medium in reserved grease.  Add garlic and cook 1 minute longer, until fragrant.
2. Add the chicken broth, pumpkin, salt, nutmeg, and pepper.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes.
3. Using stick blender, process til smooth.  Pour in heavy cream and heat through.  Remove from heat, add shredded Gouda and stir until cheese is melted.  Serve each both topped with fresh parsley, bacon and extra shredded Gouda.

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