Total Time
20mins
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This is easy to prepare and has a nice taste. I expected a more pronounced flavor. Black pepper helped, but not enough. This is definately a unique and fun to try soup. Thanks for sharing with us.

Amber of AZ August 30, 2005

I cut back the gorgonzola to 1/2 cup. This soup is something unique and out of the ordinary. It was delicious!

Chef PollyAnna January 15, 2005

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