Total Time
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

Ingredients Nutrition


  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.


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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