Pumpkin Bisque with Smoked Gouda
Gluten Free Living – 2024
Pumpkin Bisque with Smoked Gouda is one of those fun soups that has plenty of savory flavors with just a hint of spice. It not only includes canned pumpkin, but it’s made with bacon, gouda cheese and heavy whipping cream. Garlic and onion add savory flavors and nutmeg and pumpkin pie spice add a delightful contrast.
Follow Me On Instagram!
When I was looking at the original recipe, I followed a lot of the comments and decided to add pumpkin pie spice to add a little more contrast to the soup. This soup also needs heavy whipping cream rather than milk or half-and-half (which was all I had on hand). I felt the soup was a little on the thin side, so I recommend cutting back on the chicken broth. The soup will thicken up after it’s been in the refrigerator a day or so, but if you don’t want the garnishes to sink to the bottom, the original recipe isn’t thick enough to eat right away without this happening.
While you can add a dash of cinnamon to each serving, it is certainly excellent served with the bacon, gouda cheese, apple slices and pumpkin seeds. I ended up making this tasty soup for lunch with a friend back in February. I served it with a Peachy Berry Tossed Salad and both of us enjoyed the lunch so very much.
Pumpkin Bisque with Smoked Gouda is a relatively easy, 30-minute recipe that can be whipped up rather quickly. While it’s wonderful with homemade bread, we sure enjoyed it with a fruity, tossed salad. It’s an excellent choice for lunch or dinner and it reheats well.
Pumpkin Bisque with Smoked Gouda is savory and delicious.
We garnished the soup with Pumpkin Seeds, Gouda Cheese, bacon and apple slices. It’s wonderful served with Peachy Berry Tossed Salad too.
This is perfect served with some homemade bread!
This smoky flavored soup takes about 30 minutes to whip up. It’s great for week night dinners when you’re short on time.
Here’s what I did.
I used these ingredients.
Cut bacon in one-inch slices.
Place in a Dutch oven over medium heat.
Continue turning and cooking until bacon is done.
As bacon pieces finish cooking, remove to a paper-towel-lined plate to drain.
While bacon is cooking, dice up onion and garlic.
Add onion and garlic to bacon grease in Dutch oven.
Stir to combine and cook until tender–a few minutes.
Add chicken broth. I do not recommend using the full amount the original recipe called for. Three to four cups of chicken broth is all you need. Otherwise, the soup will be too thin.
Add pumpkin and seasonings. Reduce heat to low; cook uncovered for 10 minutes.
Use an immersion blender to puree the soup.
Here the soup has been pureed.
Add heavy whipping cream. I only had half-and-half on hand, but whipping cream is needed to thicken this recipe better.
Add gouda cheese.
I started with 1/4 tsp. pumpkin pie spice, but added another 1/4 teaspoon here.
Stir in fresh parsley and serve.
Garnish each serving with gouda cheese, bacon pieces, pumpkin seeds and apple slices if desired.
Serve with thick slices of homemade bread if you enjoy bread with soup.
We really enjoyed Pumpkin Bisque with Smoked Gouda served with Peachy Berry Tossed Salad. The combination of the two was really spectacular!
This Pumpkin Soup recipe is savory with just a hint of spiciness.
Here’s the recipe.
PUMPKIN BISQUE WITH SMOKED GOUDA
(Recipe adapted from Taste of Home)
Pumpkin Bisque with Smoked Gouda
Equipment
- 1 large Dutch Oven
- 1 immersion blender or regular blender
- 1 sharp knife to chop vegetables
- 1 cutting board
- measuring cups
- measuring spoons
- 1 wooden spoon
Ingredients
- 6 slices bacon cut in one-inch pieces
- 1 medium onion chopped
- 3 cloves garlic finely minced
- 3 to 4 cups chicken broth (see note below)
- 29 oz. can solid-pack pumpkin or pumpkin puree
- 1/2 tsp. sea salt
- 1/4 tsp. nutmeg
- 1/2 tsp. pumpkin pie spice
- 1/8 tsp. ground black pepper
- 1 cup heavy whipping cream preferred, or half-and-half
- 1 cup Gouda cheese shredded (or more, if desired)
- 2 tbsp. fresh parsley finely minced
- 1 cup Gouda cheese for topping
- 1 apple sliced for garnish, if desired
Instructions
- In a Dutch oven, cook bacon on medium heat until bacon crisps.
- Remove with slotted spoon to a paper towel-lined plate.
- Allow bacon to drain.
- Remove all but one tablespoon bacon grease.
- Sauté onion in drippings until tender.
- Then add garlic and cook an additional minute until fragrant, but not scorched!
- Add chicken broth, pumpkin, salt, nutmeg, pumpkin pie spice and pepper and bring to a boil.
- Reduce heat to low; continue cooking, uncovered, for about 10 minutes.
- Remove from heat.
- Cool slightly.
- Use an immersion blender to puree the soup.
- Return Dutch oven to low heat.
- Stir in whipping cream.
- Then add Gouda cheese and continue stirring until well blended (DO NOT BOIL!)
- Remove from heat.
- Ladle soup into bowls.
- Top with fresh parsley, cooked bacon, pumpkin seeds, apple slices and additional Gouda cheese, as desired.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
The crunchiness from the pumpkin seeds and the bacon added great texture to this Pumpkin Bisque recipe.
Bacon makes everything better!
If you wish to keep this recipe gluten free, make sure your bacon is gluten free.
Pumpkin Bisque with Smoked Gouda is so mouthwatering paired with Peachy Berry Tossed Salad.
You may also enjoy these delicious recipes!
Vegan Pumpkin Soup with Leeks, Pears and Apples
Butternut Squash-Bartlett Pear Soup
Sweet Potato Butternut Squash Soup
