pumpkin soup with tomatoes & gorgonzola


I can only eat so much pumpkin soup straight up. Even without added sugar, it's too much like diluted pumpkin pie. I needed something different and had a lot of homegrown tomatoes anyway. The acidity of the tomatoes gives the pumpkin soup a whole new dimension of flavor.

The blue cheese doesn't taste nearly as overwhelming in the soup as when you eat it straight. Add in small amounts and taste for your limit.


This is what you need for 3   servings:

  • 1 qt. pumpkin puree
  • 1 cup tomato puree
  • crumbled gorgonzola to taste
  • S&P
  • optional:
    • 1 lime, juiced
    • 2 cloves garlic, minced
    • 1 celery stalk, chopped coarse
    • 1 cup chopped bell pepper, color mix
    • 1 jalapeño, whole or part
Pic1: pumpkin soup
with tomatoes & gorgonzola


Serving suggestion: