Pumpkin soup with gorgonzola is a creamy first course, easy to prepare and economical. A perfect dish for winter evenings when you want something that warms the stomach but also satisfies the palate.
I really like the combination of pumpkin and gorgonzola; in fact, I also used it in the Pumpkin Medallions with Gorgonzola, a mouth-watering appetizer that you can also serve as a side dish.
This soup is simple and quick to prepare because everything is cooked together in the same pot. You can prepare it with fresh pumpkin, which is easy to find this season, or with frozen pumpkin: the procedure is the same.
The type of pasta I used is orzo, but any type will do: from stelline to ditalini, use what you have at home!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 10.5 oz orzo
- one quarter of a onion
- 10.5 oz pumpkin (already cleaned)
- 2 tablespoons extra virgin olive oil
- 1 vegetable stock cube (homemade)
- 1.75 oz gorgonzola
- salt
- pepper
Steps: Pumpkin Soup with Gorgonzola
First, heat the oil in the pot and sauté the chopped onion for a couple of minutes.
Now add the pumpkin cut into 1 inch pieces, cover it with water, and add the salt or vegetable stock cube. Let the pumpkin cook for about 10-12 minutes, add a little more water to cook the pasta well, and also add the orzo.
Cook the pasta, stirring often to prevent it from sticking to the bottom, turn off the heat, and add the chopped gorgonzola. Stir, season with salt, divide the soup into dishes, and finish with a sprinkle of pepper.
FAQ
Can I use pre-cooked pumpkin?
Yes, cook it for only 5 minutes before adding the pasta.
