Pumpkin and Gorgonzola Soup

Level: Easy
Prep Time: 10 min
Cook Time: 15 min
Cooling Time:
Yields: 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


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.

Simply the Best

by R. Robin , PITTSBURGH, PA on Nov. 2006

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

by L. L , Los Angeles, CA on Sep. 2006

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

OK but needed some other spices

by L. L. , BRANDON, MS on Dec. 2005

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

by N. Nancy , Scottsdale, AZ on Nov. 2005

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.


by S. Susan , Sterling, VA on Oct. 2005

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 !!

by L. Linda , NORTH CANTON, OH on Oct. 2005

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

by m. marge , ANN ARBOR, MI on Aug. 2005

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


by S. , Nebraska on Jul. 2005

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!

by J. Jennifer , SALT LAKE CITY, UT on Jun. 2005

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!

by L. L , ANCHORAGE, AK on Mar. 2005

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 :)