Pumpkin and Smoked Gouda Soup with Bacon
The smell of this soup cooking on your stove will intoxicate your senses and make you want to dive right in! Perfect for those chilly fall evenings when you need something to warm you up. The smoky Gouda cheese is an ideal match with the crispy bacon and the flavor of pumpkin!
1/2 pound of bacon, chopped
1 medium onion, chopped
1/2 a teaspoon of minced garlic
6 cups of chicken broth (49 ounce can)
3 1/2 cups of pureed fresh pumpkin (or 29 ounces of canned pumpkin)
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1/8 teaspoon of ground black pepper
1 cup of heavy whipping cream
1 cup of shredded smoked Gouda cheese
In a large sauce pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon using a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the bacon grease in your pot while discarding the rest (you can save to cook with in future recipes). Sauté your finely chopped onion in the bacon grease until tender. Add your minced garlic and cook an additional minute.
Stir in the chicken broth, pumpkin puree, salt, nutmeg, and pepper. Bring slowly to a boil. Reduce the heat and simmer uncovered for about 10 minutes. Cool until the pot can be touched with your hand. At this point you can do one of two things. Some people do not like pieces of onion in their soup and if you are one of them, you will want to smooth out your soup using an immersion blender or by processing your soup in batches in a regular counter top blender. If you do that, return all of the blended soup to the same pan when finished. The second method is leaving the soup as is and continuing with the recipe. I happen to like my soup with something to chew rather than have it too smooth so I simply leave it the way it is after it has cooled slightly.
After it has cooled, stir in your cream and heat through. Next, add your smoked cheese and stir until melted. Add your crispy bacon and serve hot. Homemade bread or homemade croutons are both great served with this hearty soup!
This blog post was shared at: From the Farm Blog Hop