Pumpkin and Gorgonzola Soup

(4 stars based on 30 reviews)

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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.

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Pumpkin and Gorgonzola Soup

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Ingredients:

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

Directions:

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.

Review This Recipe

Simply the Best

Robin Roccapriore from PITTSBURGH, PA

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.
Delicous Easy

L Laura from Los Angeles, CA

I sauteed a little garlic, added corn and some green chiles- absolutely delicous!
OK but needed some other spices

L. FREENY from BRANDON, MS

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

Nancy Martin from Scottsdale, AZ

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.
YUMMMMMMMMMMMMMM

Susan Turner from Sterling, VA

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.
This was great !!

Linda Randles from NORTH CANTON, OH

If you like pumpkin and enjoy soup you'll have to try this recipe. It's the best I've ever tasted and my family loved it. I would never have guessed this recipe would turn out to be sooo good. The recipe is a great keeper.
pumpkin and gorgonzola soup

marge biancke from ANN ARBOR, MI

Served this to guests for lunch with a salad. Everyone wanted the recipe. Needless to say, it was excellent.
Good!

Stephanie from Nebraska

My husband and I liked this, but it seemed to be a bit bland and missing something. Salt and pepper went a long way toward helping. If I make it again, I may use blue cheese rather than gorgonzola to see if the stronger flavor makes a difference.
powerful flavor!

Jennifer Slack from SALT LAKE CITY, UT

It is an easy soup to make. I doctored it a little by adding dried onion and about 1/4-1/2 tsp. basil and oregano, each. If you like gorganzola cheese, or any strong cheese, this soup is for you. I tastes great with rosemary bread.
Pumpkin Perfection!

L T from ANCHORAGE, AK

What a great way to get some pumpkin into my soup-loving husband! Its not that he has an aversion to vegetables and fruit; he just doesn't like variety. Delicious here in Alaska :)
Warms the heart in winter

Meg Blaney from ,

This is very easy to make, and delicious! I made this for a lunch at a friend's house, and it was a hit. I'd highly recommend trying it.
Easy & Excellent

KAREN BORGES from Stanhope, NJ

I made this for a dinner party & received rave reviews.
Pleased Pumpkin Eater

ROSEMARY SIMM from OCALA, FL

I read the different reviews on this recipe and proceeded to make this soup with more spice. I added allspice, ginger, cinnamon and nutmeg, the same ingredients that I use for my pumpkin pies. It was heavenly. Rich flavor, creamy texture and just the right amount of spice for my family. I took a container of this soup to work and it was tasted and enjoyed by co-workers also. Glad I tried this!
Rich and flavorful

marguerite cummings from NORWOOD, MA

So far I have made this recipe twice for company. Both times my guests asked for the recipe; that is the best indication I know that they really liked this soup. It is easy to make, rich and flavorful. Serve it with a hearty, crusty bread.
Pumpkin and Gorgonzola Soup

Fran Hines from TIPTON, IN

Being the pumpkin lover I am I tried this soup on my family they thought it was a little bland so I added just a touch of pumpkin pie spices to it. They all agreed they liked it better. I had never had Gorgonzola Cheese before and everyone really like that. This is rich and filling would be great for a brunch servered with a salad and rolls. Actually I served cheesy biscuit (my families favorite w/soup and it went over quite well. I will make this again in a larger quanity when we have company I am sure it will be a crowd pleaser. Thanks for the recipe.
So Easy!

Kathy Smith from FRISCO, TX

I agree it's easy to double. We had it as a quick brunch with salad and crescent rolls. I like it because you can have all the ingredients on hand except for the cheese.
Silky smooth!

Christine Gordona from Tully, NY

This is a great starter soup for a meal. It is very tasty, but a little rich for the main course. We love gorgonzola and enjoyed this soup with our Thanksgiving Feast!
This is so easy, wow!

jen howard from Wauwatosa, WI

I can not tell you how incredible this soup is. It also doubles without trouble for the times when you are serving more than four.
Titles fine.

MARILYN KRUCKENBERG from EDGERTON, WI

I made this last night to stretch a meal and everyone loved it and wanted seconds, which meant I needed less of the main course.
Needs...something

Jen Serrano from Durham, NH

I served this recipe to guests who determined that it needed cinnamon or something. I didn't want it to be sweet, but agree that it needs more flavor.
rich & creamy

jacqueline harvey from WEST RICHLAND, WA

I love all the ingredients and this combo is a hit.
nice and warm

Carine Nadel from LAGUNA HILLS, CA

my son loves pumpkin, but isn't thrilled about soups, of any kind, but this recipe he even asked if I'd make it again. I take that as a good review!
It Got Flushed

Dwight from

While easy enough to prepare, this recipe is bland. Out of twelve people who tried it at my home, NOBODY liked it.
God Send!

Diana Bird from Texas

This recipe prevented an argument as I took what I thought was carrot soup out of the freezer, added some Cilantro and heated it up. Turns out it was frozen pumpkin, my mother-in-law had frozen for a future pie. I turned the tragedy into this recipe and it tasted great with the corn (thanks for the suggestion) and Cilantro also (since it was way too late to try to get it out of there). My husband never missed the pie!
Interesting Blend

Daniel Gwartney from Omaha, NE

This is an interesting blend of uncommon flavors that will certainly impress company, being other than typcial vegetable or broth soups.
Nice blend of flavors.

Jessie from Indiana

The Gorgonzola is a terrific accent for the pumpkin, and the soup is so easy to make. This recipe quickly is becoming a family favorite.
Phenomenal!

Heather Carberry from Beverly, MA

This soup is wonderful! Not only is it one of the easiest things I've made, but it is excellent as a precursor to a meal or as the main course.
Excellent !

Celine Cigliano from katy, TX

This soup was excellent. Even my kids loved it! It's easy to make. Good recipe!
Add Corn

Lorraine from

I love this recipe - I added corn for texture and it worked well. This is definitely a soup that looks and tastes gourmet but is very easy to prepare.
Easy and Festive

Nicole Lyons from Huntington Beach, CA

This easy soup is great for something different. Note that it uses the small can of pumpkin, not the large one. I added frozen corn kernels for texture and would do so again. Enjoy this fun fall recipe.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 servings

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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