pumpkin soup with tomatoes & gorgonzola

2014-10-11

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.

INGREDIENTS

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

Directions

Combine pumpkin and blended tomatoes in a medium skillet.
Add S&P to taste.
Optional:
- Add lime juice, garlic, bell pepper and all or part of the jalapeño pepper.
Bring to a boil, simmer 20 minutes.

Serving suggestion:

Stir crumbled gorgonzola into each bowl.
Serve with thick slices of farmer’s bread with plenty of butter.