Pumpkin Bisque With Smoked Gouda Recipes

Steps:

• Render the fat from the bacon in a large saucepan add the onion and sauté until tender. Add the garlic and sauté a few seconds more. Add the pumpkin and chicken broth season with salt and pepper. Stir to combine, and simmer until the flavors meld and the soup thickens slightly, about 5 minutes. Stir in the cream and heat through. Remove from the heat and stir in the cheese and parsley, until the cheese melts. Serve immediately. Do not heat the soup after the cheese is added. Serve hot.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 Tbsp. drippings. Sauté onion in drippings until tender. Add garlic; cook 1 minute longer. 2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool slightly. 3. 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 additional cheese if desired.