Ingredients

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

Preparation

  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.