Spicy Pumpkin Gouda Bisque

I have to say, this is my most favorite pumpkin soup I've made during my Pumpkin Series. I was skeptical it would turn out tasty, however, it blew my expectations! The gouda cheese pairs so well with the pumpkin and spices. I decided to make it a bit spicy with some Creole seasoning (also my fav). I hope you try this out!

INGREDIENTS

1 Tbsp Olive Oil

1 Md Onion, diced

1 tsp of Garlic, minced

1 tsp of fresh Thyme, chopped (or 1/2 tsp dried Thyme)

1/2 tsp Nutmeg

1 tsp - 1 Tbsp of Creole Seasoning (depending on how hot you like it)

1 tsp Salt

1/2 tsp Cracked Black Pepper

2 Cups of Pumpkin Puree (2 cans)

6 Cups of Chicken Broth, or Vegetable Broth

1 Cup Heavy Whipping Cream

2 Cups of Shredded Gouda*

1 tsp of Fresh Parsley, chopped

Pepitas (Pumpkin Seeds) for garnishing, optional

*Grate your own block of gouda for the best flavor and freshness instead of buying it shredded in a bag.

INSTRUCTIONS

1. In a Dutch Oven or Soup Pot add in the Olive Oil and heat on Medium High. Once its hot and glassy, add in the Onions and cook until tender. Stir in the Garlic for about 15 seconds.

2. Add in all the spices - Thyme, Salt, Pepper, Creole Seasoning, and Nutmeg. Stir well to combine.

3. Add in the Pumpkin Puree and the Chicken Broth. Stir well to combine and bring to a boil. Once the soup is boiling, reduce the heat to low.

4. Using an immersion blender or blender, puree the soup until it's thin. You want to make sure all the onions are blended well.

5. Add in the Heavy Whipping Cream, then fold in the Gouda Cheese. Cook on low for another 5-10 minutes, stirring occasionally.

6. Serve with fresh Parsley on top and some roasted Pumpkin Seeds.

7. Enjoy!

I made a pumpkin bowl out of a Sugar Pumpkin. It was a large bowl, but you can find smaller pumpkins to fit your serving preference. I will be posting soon about how to make a pumpkin bowl.