The Gouda cheese adds a delightful smokiness that is perfect in Fall.
The fresh parsley really adds to the overall deliciousness!
4-6 bacon strips, chopped (for garnish)
1 medium onion, chopped
3 garlic cloves, minced
6 c. chicken broth
1 (29 oz.) can solid-pack pumpkin
1/2 t. salt
1/4 t. ground nutmeg
1/8 t. pepper
1 c. heavy whipping cream
1 c. (4 oz.) shredded smoked Gouda cheese (plus more for serving, optional)
pinch of red pepper flakes, optional
2 Tbls. minced fresh parsley, for serving
coarse black pepper, for serving
In a Dutch oven, cook bacon over low- medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Set bacon pieces aside, or refrigerate, until serving (use for garnish).
Sauté onion in drippings until tender. Add garlic; cook 1 minute longer.
Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Take pot off burner and let sit for about 15 minutes to cool slightly.
In a blender, process soup in batches until smooth. Return all to pot and place on burner, to warm a bit.
Stir in cream and heat through.
Add cheese and stir until melted. Stir in a pinch of red pepper flakes, if using
To Serve: Sprinkle each serving with a little chopped fresh parsley, bacon crumbles and if desired, additional cheese