Pumpkin and Gorgonzola Soup

Your friends will think you spent hours over a hot stove. When word gets out about this hearty Pumpkin and Gorgonzola Soup, you'll need to serve more. No problem, this recipe doubles easily.

Pumpkin Gorgonzola Soup


  • 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
  • 1 1/2 cups water
  • 2 teaspoons MAGGI Instant Chicken Bouillon
  • 1 teaspoon ground sage
  • 1 (12 ounce) can NESTLE CARNATION Evaporated Milk
  • 3/4 cup crumbled Gorgonzola cheese
  • 1 large green onion, finely chopped


  1. Cook pumpkin, water, bouillon and sage in large saucepan, stirring frequently, until mixture comes to a boil.
  2. Stir in evaporated milk and cheese. Reduce heat to low; cook, stirring frequently, until most of cheese is melted.
  3. Season with ground black pepper.
  4. Sprinkle with green onion before serving.

Yield: 4 servings

Recipe and photo used with permission from: Nestlé® and Meals.com