Best Pumpkin And Smoked Gouda Bisque Recipes

PUMPKIN AND SMOKED GOUDA BISQUE image

Categories Cheese

Yield 9 servings, 2 1/4 QT.

Number Of Ingredients 12

4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 oz) solid-pack pumpkin
½ tsp. salt
¼ 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

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.

Pumpkin and Smoked Gouda Bisque image

Provided by Doris Doucette

Time 30m

Number Of Ingredients 11

4 slice ready to served precooked bacon chopped very fine
1/2 c finely chopped onion
1 tsp chopped garlic
15 oz solid packed pumpkin puree
4 c chicken broth
1/4 tsp salt and pepper
1/8 tsp ground nutmeg
1/4 tsp curry powder
1 c heavy cream
1/2 c shredded gouda
1 Tbsp fresh parsley

Steps:

1. In a large saucepan cook the finely chopped bacon, over medium heat for about 3 minutes. Add the onion and cook till softened, another 3 minutes.
2. Now add garlic, pumpkin puree, chicken broth, salt, pepper, curry and nutmeg. Stir and simmer for about 5 minutes.
3. Now add in heavy cream and stir and simmer that for about 2 minutes.
4. Now remove the saucepan from the heat and stir in the gouda cheese and parsley till the cheese is melted. Enjoy !!

Pumpkin Bisque With Bacon And Smoked Gouda image

Number Of Ingredients 9

2 strips ready-to-serve precooked bacon
1/2 cup chopped onion, frozen or fresh
2 teaspoons chopped garlic, fresh or jarred organic
1 (15-ounce) can Libby's 100% pure pumpkin
1 (32-ounce) container chicken broth
salt and ground black pepper to taste
1 cup cream or half-and-half
2 ounces smoked gouda cheese or other smoked cheese, shredded
1 tablespoon chopped Italian (flat-leaf) parsley

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.

Nutrition Facts : Nutritional Facts Serves