Pumpkin & Smoked Gouda Bisque

Instructions

In a Dutch oven over medium heat, cook the bacon (4 strips) until crisp, about 5 minutes. Remove with a slotted spoon. leaving the bacon drippings in the Dutch oven and set aside.
Add the onions (1) to the Dutch oven and cook until softened, 5–6 minutes, stirring occasionally. Add the garlic (3 cloves) and cook for 1 minute more, until fragrant.
Stir in the chicken broth (6 cups), pumpkin purée (1 28-oz can), salt (½ tsp), nutmeg (¼ tsp), black pepper (½ tsp), and honey (2 tsp). Bring to a gentle simmer and cook for 10 minutes. Remove from the heat and let cool slightly.
Use an immersion blender to purée the soup until smooth.
No immersion blender? Carefully transfer the soup in batches to a regular blender. Be sure to vent the lid slightly and cover with a kitchen towel, pulsing in short bursts to prevent hot soup from splattering.
Return the pot to medium heat and stir in the cream (1 cup). Cook until heated through, then remove from the heat and stir in the smoked gouda (1 cup) until melted and silky.
Ladle into bowls and garnish with the reserved bacon, fresh parsley (2 Tbsp), and extra cheese if desired.