Oh my! This is liquid gold. Best. Pumpkin. Soup. Ever.
I had it last year at a Christmas Pot Luck, thank you dear friend Sandy, you rock the house. Check out her fabulous blog and podcasts here at Quilting for the Rest Of Us. I knew it was on my to do list but I kept thinking of other things to make. Finally, after a year, I made it. Don't wait that long. Trust me. This is a do again real soon.
Pumpkin Gouda Soup
Recipe adapted from here at Taste of Home
4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
5 cups pumpkin puree
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half and half
1 cup shredded Gouda cheese
In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute 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; simmer, uncovered, for 10 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Yield: 9 servings (2-1/4 quarts).
If you used heavy cream then it is 214 calories per cup. Not bad. I used half and half so it is less and tastes just as great.