Pumpkin Bisque

1

Heat olive oil in a large pot on medium high heat

2

Add in onion and garlic and cook until browned

3

Add nutmeg, cinnamon and ginger and cook until fragrant

4

Add vegetable broth, pumpkin and salt and stir to combine. Bring to a boil

5

Once boiling, reduce to low and simmer, uncovered, for 10 minutes

6

Transfer the soup to a blender and blend until smooth. Transfer back to the pot

7

Add heavy cream and stir to combine. Slowly add in gouda cheese a little at a time and stir to melt

8

DEVOUR!

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