Pumpkin Cream Soup with Gouda and Lardons

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.

4 lardons (bacon strips)
¾ cup shallots, chopped
6 cups chicken stock
1 (29 oz) can pure pumpkin purée
½ tsp. dried thyme
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
¾ cup heavy cream
1 cup young Gouda cheese, coarsely grated

Garnish:
Gouda cheese, grated

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 Tbsp. 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 purée, 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 purée 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.

Makes 6-8 servings.

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.