Pumpkin And Smoked Gouda Bisque

1. 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

   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

   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.

* Per serving · 4 servings · Values may vary.

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