Pumpkin And Smoked Gouda Bisque

• 4 bacon strips, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (29 oz) solid-pack pumpkin
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper
• 1 cup heavy whipping cream
• 1 cup shredded Gouda cheese
• 2 Tbsp. minced fresh parsley
• Additional shredded Gouda cheese, optional

1. 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. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
2. 2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool slightly.
3. 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.

bacon, onion, garlic, chicken broth, solidpack pumpkin, salt, ubc, pepper, heavy whipping cream, gouda cheese, parsley, gouda cheese

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-smoked-gouda-bisque-52902611 (may not work)