Pumpkin and Gorgonzola Soup
Dive into a bowl of indulgence with this Pumpkin and Gorgonzola Soup, a luxurious blend of earthy sweetness and rich, tangy creaminess. Roasted pumpkin is simmered alongside sautéed onions, garlic, and fragrant thyme, then blended into a velvety base enriched with heavy cream. The pièce de résistance? Decadent gorgonzola cheese, melting seamlessly into the soup for an irresistible burst of flavor. Perfect for cozy evenings or gourmet entertaining, this creamy pumpkin soup is beautifully finished with a garnish of toasted pumpkin seeds for a delightful crunch. With its balance of comforting simplicity and elegant flair, this dish is a must-try for fans of seasonal ingredients and bold flavors. Serve it warm as an appetizer or a standalone meal to satisfy both the eyes and the palate!
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Recipe Information
Ingredients
- 1000 grams pumpkin
- 30 grams unsalted butter
- 1 medium yellow onion
- 2 whole garlic cloves
- 1000 milliliters vegetable stock
- 250 milliliters heavy cream
- 100 grams gorgonzola cheese
- 15 milliliters olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 30 grams pumpkin seeds (optional, for garnish)
Instructions
Cut the pumpkin into small cubes, discarding the skin and seeds.
Finely chop the onion and garlic.
In a large pot, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Add the chopped onion and garlic to the pot. Sauté for about 5 minutes until softened and fragrant.
Stir in the cubed pumpkin and thyme leaves. Cook for 5–7 minutes, stirring occasionally, until the pumpkin starts to soften slightly.
Pour the vegetable stock into the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the pumpkin is tender.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches to puree it, then return it to the pot.
Stir in the heavy cream and crumble the gorgonzola cheese into the soup. Return the pot to low heat and stir until the cheese has melted and combined fully with the soup.
Season the soup with salt and black pepper to taste.
Optional: Lightly toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until golden and crispy.
Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, or an extra crumble of gorgonzola, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 6189 mg | 269% | |
| Total Carbohydrate | 146.9 g | 53% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 48.2 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5630 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
