Pumpkin Bisque with Smoked Gouda
Posted on October 7, 2019
You’ll never look at pumpkin the same.
Honestly, when I first heard of this soup, I can’t say that I was excited to make it. To me, pumpkin was sweet, something I looked forward to in coffee and pie. I am totally a PSL girl!
BUT… my mom had this recipe from a long time ago that she said was good, and my auntie wanted a new fall soup to try, so I gave it a go. There was only one problem… it had bacon in it.
My auntie is a vegetarian (and part-time vegan) so the bacon just HAD to go. When I started looking at other pumpkin bisque recipes, though, guess what? Bacon, bacon, bacon. I was starting to get the idea that bacon was an important part of the flavor profile here!
Okay, so what to do? Veggie bacon, of course!! If you’ve never tried the veggie bacon by Morningstar, you are totally missing out! I don’t think I’d probably sit and eat it by itself with my morning eggs, but in cooking, it is a total life saver!!
This recipe turned out better than I ever imagined. I am just… wow. I can’t believe I never had this bisque in my life before. It’s going to be a regular part of my fall routine now. Move over, PSL…. Pumpkin Bisque is my new fall fave!
So here it is… Vegetarian Pumpkin Bisque with Smoked Gouda!
Check out the video here! https://youtu.be/mye0aywKlZI
- 1 Tbsp Extra Virgin Olive Oil
- 4 Slices Precooked Vegetarian Bacon
- 1/2 Cup Yellow Onion, Diced Fine
- 2 Cloves Garlic, Chopped
- 15 oz. Solid Packed Pumpkin Puree
- 4 Cups Vegetable Broth
- 1/4 Tsp Kosher Salt
- 1/4 Tsp Black Pepper
- 1/8 Tsp Ground Nutmeg
- 1/4 Tsp Curry Powder
- 1 Cup Heavy Cream
- 1/2 Cup Shredded Gouda
- 1 Tbsp Chopped Parsley
In a large saucepan, cook bacon and onion in olive oil over medium heat until onion is translucent.
Add garlic and cook until fragrant.
Add pumpkin, broth, salt, pepper, curry, and nutmeg.
Simmer for five minutes. Add heavy cream and simmer for a few minutes longer.
Remove from heat and stir in gouda and chopped parsley. Serve immediately.