Pumpkin Soup with Gorgonzola Walnut Toast

Name: Pumpkin Soup with Gorgonzola Walnut Toast
Ingredients: 150 g (5½ oz ) unsalted butter; 2 large leeks, finely chopped; 2 large onions, finely chopped; 2 medium pumpkins (firm orange flesh or Potimarron pumpkin), skinned, seeded and cut into small cubes; 4 garlic cloves, roughly chopped; 100 g (3½ oz) Gorgonzola Dolce, thinly sliced; Walnut bread, sliced; Few sprigs of fresh thyme and 1 bay leaf, tied into a bundle; Few sprigs of fresh thyme and 1 bay leaf, tied into a bundle; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 2 medium pumpkins (firm orange flesh or Potimarron pumpkin), skinned, seeded and cut into small cubes; 2 medium pumpkins (firm orange flesh or Potimarron pumpkin), skinned, seeded and cut into small cubes; 2 litres (3½ pints ) Chicken Stock or vegetable stock; 2 litres (3½ pints ) Chicken Stock or vegetable stock

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

This is a favourite soup, simply because it has such a satisfying and honest flavour. The colour is beautiful, the texture creamy and silky, and the addition of a blue cheese and the walnut bread makes such a lovely meal.

Ingredients

150 g (5½ oz ) unsalted butter
2 large onions, finely chopped

Soup
Vegetarian

Method

In a large, heavy-based saucepan, melt half of the butter until foaming and then sauté the onions, leeks and garlic for 10 minutes or until softened and just turning golden. Add the pumpkin and cook for 5 minutes.
Add the stock with the herb bundle and then bring to the boil, taste and season lightly. Turn down the heat to a simmer and cook until the pumpkin is