Categories: Soups

Ingredients

• 4 slices ready-to-serve precooked bacon (1/2 oz total), finely chopped
• 1/2 cup chopped onion, frozen or fresh
• 1 tsp chopped garlic, jarred or fresh
• 1 can (15 oz) solid-pack pumpkin puree (not pie filling)
• 4 cups chicken broth
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 cup heavy cream
• 1/2 cup (2 oz) shredded smoked Gouda cheese
• 1 tbsp chopped fresh flat-leaf parsley

Directions

1. In large saucepan, cook chopped bacon over medium heat to render the fat, about 2 minutes.

2. Add the onion; saute until lightly golden and softened, about 3 to 5 minutes. Add the garlic; saute a few seconds or until fragrant. Add pumpkin puree, chicken broth, salt, pepper and nutmeg; stir to combine. Gently simmer the mixture to combine the flavors, about 5 minutes.

3. Stir the heavy cream into the pumpkin mixture in the saucepan; gently simmer to heat through, about 1 minute.

4. Remove saucepan from heat. Stir in the cheese and parsley until the cheese is melted. Serve immediately.

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