Pumpkin And Gorgonzola Soup Food

TOMATO BASIL GORGONZOLA SOUP

Steps:

• Fill a medium saucepan most of the way with water, bring to a boil, then using a tongs, lower each tomato into the pan and let bathe for about 20 seconds. Remove with tongs and set on a clean kitchen towel. Repeat until all the tomatoes have had a little bath. The peels should pull off the tomatoes very easily.
• Peel and core the tomatoes and weigh them-you should have 1.5 - 1.75 lb. of tomatoes.
• Put the onion chunks and garlic in a food processor or handi chopper and process to chop into small chunks.
• Pour the hot water out of the saucepan and set back on the burner over medium heat. Once it's hot, add the olive oil, then the onion/garlic. Saute for several minutes until the onion is translucent and soft.
• Add the tomatoes, broth, bay leaf and tomato paste to the pan. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat to cool slightly.
• Remove the bay leaf, then puree the soup with the basil leaves and gorgonzola cheese in a blender or food processor. Add salt & fresh ground pepper to taste.

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.

ROASTED PUMPKIN WITH PISTACHIOS AND GORGONZOLA

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.