Pumpkin And Gorgonzola Soup

1. 1

   cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until comes to a boil.

2. 2

   stir in evaporated milk and cheese.

3. 3

   reduce heat to low; cook, stirring frequently, until most of cheese is melted.

4. 4

   sprinkle with green onion beofre servin.

5. 5

   season with ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.