The ultimate in cool weather comfort food, this pumpkin Gouda soup recipe is both nourishing and appealing. It makes a beautiful soup course for a special occasion dinner. Served with bread and a chopped salad, pumpkin cheese soup makes a wholesome, effortless meal.
Cook's note: This recipe calls for young Gouda cheese. Young Gouda can be easily identified by looking for a red or yellow wax wrapping. Aged Gouda, slighter bitter and stronger tasting, comes wrapped in black wax.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 6 to 8 servings
- 4 lardons (bacon strips)
- 3/4 cup chopped shallots
- 6 cups chicken stock
- 1 29-ounce can pure pumpkin puree
- 1/2 teaspoon dried, crushed thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup heavy cream
- 1 cup coarsely grated young Gouda cheese, plus extra for garnish
How to make pumpkin cheese soup:
In a large saucepan set over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Crumble them coarsely and transfer them to a plate; reserve them for later. Drain all but 2 tablespoons of fat and add the shallots to the pan and sauté them for 10 minutes, until they turn tender. Lower the heat, and cook the shallots on low, stirring occasionally, for 15 to 20 minutes until they are lightly caramelized and golden brown.
Add the chicken stock, pumpkin puree, crushed thyme, salt, and pepper to the shallots and bring to a simmer over low-medium heat. Gently simmer the mixture, uncovered, for 15 minutes. Remove the pan from the heat and puree the mixture in a blender, or with a hand-held immersions blender, until it is smooth.
Return the pumpkin-shallot mixture to the pan and set it over low heat. Stir the heavy cream and Gouda cheese into the soup until all the ingredients are fully incorporated, heated through, and the cheese has melted.
Serve the pumpkin Gouda soup warm with the reserved, crumbled bacon and extra Gouda cheese as a garnish.
This pumpkin soup recipe makes 6 to 8 servings.
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