Pumpkin and Gorgonzola Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
1 can pumpkin puree |
1 1/2 cups chicken stock |
1 teaspoon sage |
1 can evaporated milk |
3/4 cup crumbled gorgonzola |
1 large green onion, finely chopped |
Directions:
1. cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until comes to a boil.
2. stir in evaporated milk and cheese.
3. reduce heat to low; cook, stirring frequently, until most of cheese is melted.
4. sprinkle with green onion beofre servin.
5. season with ground black pepper.
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