Pumpkin And Gorgonzola Soup Food

PUMPKIN AND GORGONZOLA SOUP

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.

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE

Steps:

• Cook pasta according to directions omitting oil and salt.
• Keep warm.
• Heat oil in dutch kettle over medium high heat.
• Add onions, mushrooms and garlic; cover and cook 3 minutes.
• Uncover and cook 5 minutes, stirring until tender.
• Combine chopped sage, and milk in medium saucepan over medium heat.
• Bring to a simmer.
• Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
• Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
• Remove from heat and add pumpkin, salt, pepper and nutmeg.
• Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
• Garnish with sage sprigs if desired.