Pumpkin soup is one of the favorites of fall around here with its light pumpkin flavor and creamy texture.
5 strips of coarse-cut bacon, chopped
1 Vidalia onion, diced
3 cloves of garlic, minced
6 cups of chicken broth
1 can (15 ounces) pumpkin puree
½ teaspoon of paprika
1 teaspoon of salt
1/2 teaspoon cumin
1 tablespoon of pumpkin pie spices
1/4 teaspoon of pepper
1 cup of heavy whipped cream
1 cup of grated Gouda cheese
1 cup mozzarella cheese
2 tablespoons of fresh chopped parsley
Additional grated Gouda cheese, optional
In a Dutch oven, cook the bacon over medium heat until crisp.
Remove cooked bacon and place on paper towels to drain.
Reserve a tablespoon of bacon drippings in the pan. Add diced onion to reserved bacon drippings and sauté until tender. Add garlic; cook 1 more minute.
Add broth, pumpkin puree, paprika, salt, cumin, pumpkin spice and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
Use an immersion blender and process until smooth. Add the cream and heat well. Add the cheese; stir until it melts. Sprinkle each portion with parsley, bacon and, if desired, additional cheese.