Black Forest Bacon Pumpkin Bisque with Gouda and Smoked Tabasco

In the spirit of all honesty, I should all my readers know that I normally despise pumpkin soup. It is often too sweet or rather flavorless. So when I say that this fall I made a pumpkin soup that I really like, please note that this means the soup is spicy, savory, and smoky and that although the sweetness of the pumpkin is present, it doesn’t overwhelm the other ingredients.

I will note that I used a pie pumpkin from the Farmer’s market, so it was quite fresh and flavorful.

Pumpkins are magically associated with health, abundance, harvest, and wishes. Medicinally, they are incredibly rich in Vitamin A, which helps balance hormones and adrenal and cortisol levels, as well as other vitamins, minerals, and antioxidants. Eating pumpkin is also good for the heart - the fiber, potassium, and vitamin C content in pumpkin all support heart health.

So making a pumpkin soup can boost health both magically and medicinally.

The Recipe

  • Black Forest bacon, half a pound
  • Chicken stock, 4 cups
  • Pumpkin puree, from one medium size roasted pie pumpkin, approximately 3 to 4 cups
  • Heavy cream, half a cup
  • Smoked gouda, 2 cups, plus additional for serving
  • Nutmeg, half of 1 seed
  • Cinnamon, 1 stick
  • Smoked tabasco or other smoked hot sauce, to taste (you can make your own substitute by blending liquid smoke into hot sauce)
  • Salt and pepper, to taste
  • Roasted pumpkin seeds, optional, for garnish
  • Good bread, optional, for dipping

Place the bacon into a cool cast iron skillet. Just cover with water and turn the heat to medium-high. By the time the water has boiled off, the fat will have rendered off without popping on you and the bacon will be fully cooked. Turn the heat down to a low medium and continue cooking just til browned and crisp, keeping an eye on it, because it browns quickly.

Put the chicken stock into your cooking pot. Heat to simmering and then add the pumpkin puree. Whisk together until fully combined.

Slowly whisk in the heavy cream and whisk together until fully combined.

Add a tablespoon or two of smoked tabasco, whisking together until fully combined. We liked ours quite hot, but you should taste as you go to ensure it isn’t too spicy for you, as you can always make it hotter but you cannot go backwards and make it less hot.