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Pumpkin Bisque with Smoked Gouda | Can't Stay Out of the Kitchen | this easy 30 minute #recipe includes the savory flavors of #bacon, #GoudaCheese & #garlic & the spicy flavors of #nutmeg & #PumpkinPieSpice. This easy #soup is marvelous for weeknight suppers when you're short on time. If you have leftovers, it reheats well for lunches too. #PumpkinSoup #GlutenFree #pork #PumpkinSeeds #PumpkinBisqueWithSmokedGouda #30MinuteRecipe

Pumpkin Bisque with Smoked Gouda

Teresa Ambra
Try out this marvelous savory soup recipe with just a hint of spice. Pumpkin Bisque with Smoked Gouda includes bacon and garlic to provide savoriness to this soup. Nutmeg and Pumpkin Pie Spice add delicate spicy flavor that contrasts so well with the smokiness of the bacon and cheese. This easy, 30-minute recipe is fabulous for week night dinners when you're short on time. Great reheated for lunches too.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 9
Calories 394 kcal

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

NOTE: You can also puree the soup in several batches in a blender. Be careful, however, for the soup will be very hot.
 
NOTE: I added an additional ½ cup of pumpkin (leftover from another recipe) and 2/3 cup evaporated milk (left over from another recipe).
 
NOTE: When grating the Gouda cheese, cut off the rind before grating and adding to recipe.
 
NOTE: This “bisque” is very thin. The original recipe called for 6 cups of chicken broth. I recommend cutting back the chicken broth to 3-4 cups to make a thicker soup so the garnishes won’t sink to the bottom of the bowl when serving.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 394kcalCarbohydrates: 15gProtein: 18gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 101mgSodium: 939mgPotassium: 385mgFiber: 4gSugar: 8gVitamin A: 15197IUVitamin C: 11mgCalcium: 426mgIron: 2mg
Keyword bacon, gouda cheese, main dish, pumpkin seeds, pumpkin soup, soup
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