Fall has arrived! It's the time of year I tend to forget my jacket at work... Because it's freezing in the morning and gorgeous in the afternoon. The leaves have turned to beautiful shades of orange and red. The best part of all is pumpkin everything! The time of year where pumpkin is in season is way too short, therefore, I take advantage as much as possible. When a co-worker served this soup at her wedding a year ago, everyone raved about it. She made it again for their 1 year anniversary dinner and it inspired me to give it a try. Since my husband and I are watching the calories, as always it seems, I lightened the recipe up just a tad and it still was delicious. The pumpkin flavor is just right and compliments the Gouda and bacon perfectly.
Creamy Pumpkin Soup
with Smoked Gouda
Servings: 8
Ingredients:
8 slices bacon (turkey bacon works well too)
1 onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
29 oz can pumpkin puree
1/2 tsp salt (optional)
1/2 tsp nutmeg
2 boulion cubes
2 cups skim milk
1 cup smoked gouda cheese, shredded + extra for garnishing
Directions:
1. In saute pan heat over medium high heat and add the bacon. Cook until bacon is crispy. Remove to a paper towel to let drain.
2. Reduce the heat to medium and add the onion to the bacon grease. Cook until onions are soft then add in the garlic and cook for 1 minute more.
3. In dutch oven, combine the chicken broth, pumpkin puree, salt, and nutmeg. Begin heating.
4. Meanwhile, warm milk in microwave and dissolve bouillon cubes. Then in blender, puree onions and garlic with milk until smooth. Add to pumpkin and broth mixture and bring to a boil, then reduce to simmer for 10 minutes.
5. Stir in cheese until melted.
6. Before serving garnish with bacon crumbles and extra Gouda.
Adapted from Taste of Home, Pumpkin Bisque with Smoked Gouda
Ingredients:
