Best 3 Pumpkin And Gorgonzola Soup Recipes
Indulge in the symphony of flavors with our delectable Pumpkin and Gorgonzola Soup. This creamy and comforting soup is a culinary masterpiece, combining the earthy sweetness of pumpkin with the tangy, nutty complexity of Gorgonzola cheese. With a velvety texture and a delightful aroma, this soup is sure to warm your soul on a chilly day.
Additionally, the article features a collection of equally tantalizing recipes that showcase the versatility of pumpkin and Gorgonzola. From the savory Pumpkin and Gorgonzola Stuffed Shells to the crispy Pumpkin and Gorgonzola Arancini, each dish offers a unique take on this classic flavor combination.
Dive into the culinary journey and discover the perfect recipe to satisfy your taste buds. Whether you're a seasoned chef or a home cook looking for a new adventure, these recipes will guide you through the process of creating unforgettable dishes that will impress your family and friends.
ROASTED PUMPKIN WITH PISTACHIOS AND GORGONZOLA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- To peel the pumpkin, halve it, and then scoop out the seeds. Cut it into wedges, carve the flesh away from the skin, and then chop it into 1-inch cubes. (If using butternut squash, cut the squash in half, separating the upper half from the bulbous bottom. Use a sharp vegetable peeler or paring knife to trim away the skin. Chop the squash into 1-inch cubes.) Place the pumpkin on a baking sheet and drizzle with 2 tablespoons EVOO and season with the salt, pepper and nutmeg. Place in the oven and roast until golden brown and cooked through, 30 to 35 minutes. Add the pistachios during the last 5 to 10 minutes of cooking. Let cool to room temperature.
- While the pumpkin is roasting, make the vinaigrette. In a small mixing bowl, combine the vinegar, honey and mustard. In a slow stream, whisk in the remaining EVOO, add the chives and season with salt and pepper.
- In a large mixing bowl, combine the cooked and cooled pumpkin with the pistachios and the baby spinach and arugula. Toss and the adjust seasoning. Arrange on a platter and top with crumbles of the gorgonzola.
GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.
PUMPKIN AND GORGONZOLA SOUP
Served this with quiche at a dinner party. Everyone said the same this "I wasn't sure about the first bite but by bite three I was hooked" the gorgonzola has a bit of a bite - so adjust amount to your taste. Recipe from Meals.com
Provided by BayLeigh Ann
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until 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 beofre servin.
- season with ground black pepper.
Nutrition Facts : Calories 180.8, Fat 8.6, SaturatedFat 5.1, Cholesterol 21.7, Sodium 485, Carbohydrate 18.5, Fiber 1.3, Sugar 4.7, Protein 10
Tips:
- Use a variety of squash for a more complex flavor.
- Roast the squash before adding it to the soup for a deeper flavor.
- Sauté the onions and garlic in butter until softened and translucent.
- Use a good quality vegetable broth for the best flavor.
- Add the gorgonzola cheese at the end of cooking so it doesn't melt completely.
- Season the soup to taste with salt, pepper, and nutmeg.
- Serve the soup with a garnish of chopped parsley or chives.
Conclusion:
Pumpkin and gorgonzola soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The combination of sweet pumpkin, savory gorgonzola, and creamy broth is sure to please everyone at your table. This soup is also a great way to use up leftover pumpkin puree. So next time you have some extra pumpkin puree on hand, be sure to try this recipe. You won't be disappointed!
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