Pumpkin Gorgonzola Soup

Versão em português

Creme de Abóbora com Gorgonzola

Is it cold where you are? It’s FREEZING here! Now that winter has officially arrived, it’s time for a soup season! 🙂

I had planned to post this recipe for a while now. We photographed it when Tia Leo came to visit us LAST YEAR! It was still cold here, but as it was already super hot in Brazil, I decided against ostentation 😀

Tia Leo was the person who actually cooked this. My role in the making of this soup was to take pictures, talk a lot, and drink wine! I always had a bit of an issue with pumpkins, because I thought they were hard to prep, but Tia Leo taught me the EASY way to deal with them: cook with skin and all, THEN remove it! Duh! So easy!

You’ll need:

1 medium-sized pumpkin, cut in chunks – leave the skin on for an easier time

2 veggie stock cubes, or the homemade veggie stock − I didn’t have any ready, #shameonme

50 mL heavy cream

60 g gorgonzola

Parsley/chives, to garnish

Creme de Abóbora com Gorgonzola

Cut the pumpkin into big chunks – Tia Leo warns that you are supposed to wash it beforehand, ok? 😀

Place the pumpkin in the pressure cooker and cover it with the veggie stock. Close the lid and wait until it pressurizes. When that happens, mark 8 minutes, then turn it off and wait for it to de-pressurize.

While you wait, you can crumb the gorgonzola and chop the parsley.

Open the pressure cooker and remove the pumpkin chunks – do not toss the cooking liquid, because we’ll still use a good amount of it! Now that the pumpkin is cooked, it’s easy to remove the skin, so do that! 😀

Place the pumpkin little by little in the blender, using some of the water to blend – you should get a texture like a runny purée. Place the purée in a big pan and continue the process until you finish all the pumpkin.

Add the cream and gorgonzola. Mix it and heat the soup until it simmers.

Dish, garnish with the parsley/chives and serve with some toasted bread – here, we had with the whole-wheat version of Bread in a Hurry!

FREEZER: I haven’t frozen this particular soup, but it would freeze just fine! I would recommend you blend it again after it’s thawed, though, for better texture.

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