PUMPKIN AND GORGONZOLA SOUP
Served this with quiche at a dinner party. Everyone said the same this "I wasn't sure about the first bite but by bite three I was hooked" the gorgonzola has a bit of a bite - so adjust amount to your taste. Recipe from Meals.com
Provided by BayLeigh Ann
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until comes to a boil.
- stir in evaporated milk and cheese.
- reduce heat to low; cook, stirring frequently, until most of cheese is melted.
- sprinkle with green onion beofre servin.
- season with ground black pepper.
Nutrition Facts : Calories 180.8, Fat 8.6, SaturatedFat 5.1, Cholesterol 21.7, Sodium 485, Carbohydrate 18.5, Fiber 1.3, Sugar 4.7, Protein 10
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AMIl TALUKDAR
[email protected]This soup is a great way to use up leftover pumpkin puree.
H K M TV
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed this soup. The gorgonzola adds a nice savory flavor that balances out the sweetness of the pumpkin.
Tyisha Baker
[email protected]I found this soup to be bland and unflavorful.
Lulo Linga
[email protected]This soup is a little too rich for my taste.
Nomi Shah
[email protected]I love the combination of sweet and savory in this soup. The pumpkin and gorgonzola complement each other perfectly.
Rahul Paswan
[email protected]This soup is perfect for a cold winter night.
Blake Doten
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Lal Taj
[email protected]This soup is amazing! I made it last night and my family loved it. The flavors are so complex and delicious. I especially love the combination of pumpkin and gorgonzola.