Pumpkin and Gorgonzola Soup

Pumpkin and Gorgonzola Soup

In this recipe:

based on 30 reviews
This Looks YUMMY!
10 min.
25 min.
4 servings

You'll love the flavors and colors of this delicious Pumpkin and Gorgonzola Soup. Ready in less than 30 minutes, this is a great choice for entertaining or to impress guests with this hearty soup. For a finishing flair, sprinkle with finely chopped green onion before serving.


  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 cups water
  • 2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 teaspoon ground sage
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup (3 oz.) crumbled Gorgonzola cheese
  • 1 large green onion, finely chopped
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COOK pumpkin, water, bouillon and sage in large saucepan over medium-high heat, 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, if desired.

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Simply the Best

I have made this on numerous occations. It is soooo yummy! I have also given this recipe out to other people. Everyone who has made it has thanked me over and over for sharing the recipe. It is so easy to make, but taste like something you'd get in a 5 star restaurant. The soup is also filling, so you don't have to serve it with any sides. I'm all about cooking things that are seasonal, and this is a must make for Fall! Perfect on a chilly fall/winter day.

- Robin Roccapriore from PITTSBURGH, PA

Delicous Easy

I sauteed a little garlic, added corn and some green chiles- absolutely delicous!

- L Laura from Los Angeles, CA

OK but needed some other spices

This was an OK recipe when I everything it called for but it still needed something. I added honey, brown sugar, parsley, salt & pepper, red curry, oregano, pumpkin pie spice, rosemary and more sage. Once I doctored it up ... it was a hit on our thanksgiving table!


SO SO Soup

I liked the gorgonzola combined with pumpkin combination, but will probably adjust the amount of sage next time. I also think I would like to try using this recipe with canned chicken broth rather than water.

- Nancy Martin from Scottsdale, AZ


This is so easy to make and the flavor just knocked my socks off ! This will be a family favorite I'm sure. I cut down on the fat by using Fat Free evaporated milk and it didn't take anything away from the creaminess or the flavor.

- Susan Turner from Sterling, VA

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 45mg (16% of DV)
  • Sodium: 680mg (29% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 12g
  • Protein: 12g
  • Vitamin A: 270% of DV
  • Vitamin C: 2% of DV
  • Calcium: 35% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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