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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin and Gorgonzola Soup Recipe

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This recipe for Pumpkin and Gorgonzola Soup is from The Haudenschild Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can pumpkin puree (15 oz)
1 1/2 cups water
2 t. instant chicken bouillon
1 t. ground sage
1 can evaporated milk, 12 oz, fat free
3 oz. (1/4 cup) gorgonzola cheese
1 large green onion, finely chopped
Directions:
Directions:
Cook pumpkin, water, bouillon and sage in large saucepan over med-high heat until mixture comes to a boil. Stir in milk and cheese. Reduce heat to low and cook, stirring frequently until most of cheese is melted. Sprinkle with green onions before serving and season with ground black pepper.

So good!
Personal Notes:
Personal Notes:
From Akron Beacon Journal

 

 

 

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