Are you searching for a warm and flavorful soup to elevate your culinary experience? Look no further than the divine combination of pumpkin and gorgonzola in a velvety soup. This harmonious blend of sweet and savory is a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're hosting a dinner party or simply seeking a cozy meal for a chilly evening, this pumpkin and gorgonzola soup is guaranteed to impress and satisfy. With its vibrant orange hue and smooth texture, this soup is a visual and gustatory delight.
Check out the recipes below so you can choose the best recipe for yourself!
GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.
ROASTED PUMPKIN WITH PISTACHIOS AND GORGONZOLA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- To peel the pumpkin, halve it, and then scoop out the seeds. Cut it into wedges, carve the flesh away from the skin, and then chop it into 1-inch cubes. (If using butternut squash, cut the squash in half, separating the upper half from the bulbous bottom. Use a sharp vegetable peeler or paring knife to trim away the skin. Chop the squash into 1-inch cubes.) Place the pumpkin on a baking sheet and drizzle with 2 tablespoons EVOO and season with the salt, pepper and nutmeg. Place in the oven and roast until golden brown and cooked through, 30 to 35 minutes. Add the pistachios during the last 5 to 10 minutes of cooking. Let cool to room temperature.
- While the pumpkin is roasting, make the vinaigrette. In a small mixing bowl, combine the vinegar, honey and mustard. In a slow stream, whisk in the remaining EVOO, add the chives and season with salt and pepper.
- In a large mixing bowl, combine the cooked and cooled pumpkin with the pistachios and the baby spinach and arugula. Toss and the adjust seasoning. Arrange on a platter and top with crumbles of the gorgonzola.
PUMPKIN GORGONZOLA FLANS
Make and share this Pumpkin Gorgonzola Flans recipe from Food.com.
Provided by ratherbeswimmin
Categories Pumpkin
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Center a rack in the oven and preheat the oven to 350°.
- Butter six custard cups (Pyrex cups with a 6 oz capacity, or ramekins; choose a roasting pan that is large enough to hold the cups comfortably).
- Line the bottom of the roasting pan with a double layer of paper towels and put the custard cups in the pan.
- Put a kettle of water on to boil.
- Put the pumpkin, eggs, yolks, and cream in a food processor (or a blender) and whir until well blended.
- Season with salt and pepper, and pour the custard into the cups.
- Divide the gorgonzola among the flans and poke the cheese into the custard a little bit, just to distribute it.
- Sprinkle the tops of the flans with the walnuts.
- Pour enough hot water into the roasting pan to come halfway up the sides of the cups.
- Bake the flans for 35-40 minutes, or until a knife inserted into one comes out almost clean (depending of the size and height of your cups, you may need more or less time, so start checking at 25 minutes).
- Because you're going to let the flans sit in the water bath, they'll continue to cook, so it's better to err on the side of underbaked.
- Transfer the roasting pan to a rack and let the flans cool in their water bath to just-warm or room temperature.
- Top with creme fraiche or sour cream,.
Nutrition Facts : Calories 215, Fat 17.6, SaturatedFat 9.2, Cholesterol 194.1, Sodium 277.6, Carbohydrate 6.3, Fiber 0.5, Sugar 1.3, Protein 9.1
Tips:
- To save time, use pre-cut pumpkin or butternut squash.
- For a richer flavor, roast the pumpkin or butternut squash before adding it to the soup.
- If you don't have gorgonzola cheese, you can substitute another type of blue cheese, such as Roquefort or Stilton.
- To make the soup vegan, omit the gorgonzola cheese and use vegetable broth instead of chicken broth.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
Pumpkin and gorgonzola soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover pumpkin or butternut squash. With its creamy texture and rich flavor, this soup is sure to be a hit with your family and friends.
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