Pumpkin & Gorgonzola Soup
|
- 1 can (15 oz) Libby's 100% pure pumpkin
- 1-1/2 cups water
- 2 teaspoons instant chicken bouillon
- 1 teaspoon ground sage
- 1 can (12-oz.) Carnation evaporated milk
- 3/4 cup crumbled Gorgonzola cheese
- 1 large green onion, finely chopped
|
|
|
|
- Cook pumpkin, water, bouillon and sage in large saucepan,
stirring frequently, until mixture 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 before serving. Season with ground
black pepper.
Makes 4 servings
VeryBestBaking.com
|
|
Pumpkin &
gorgonzola Soup recipes and more. Looking for holiday cooking
recipes? We have pulled all of our best christmas recipes
into one place. Make Xmas extra special with these recipe
ideas and more.
|
|
