Pumpkin Soup with Gorgonzola and Croutons
This quick and tasty soup with added gorgonzola and parsley croutons is a perfect meal for cold evenings around the fire place.
Servings: 6
Ingredients
- 1 Small Pumpkin
- 1 Carrot
- 1/3 Celeriac
- 2 Potatoes
- 1 Onion
- 1 Leek
- 1 l Chicken Stock
- 200 ml Double Cream
- 200 g Gorgonzola Cheese
Instructions
- Peel and dice all the vegetables. In a sauce pan put the chicken stock and the diced vegetables. Cook until soft. Use stick blender to blend the soup and return to heat. Add cream and salt and pepper and cook 2-3 min. Serve with gorgonzola chunks and croutons mixed with olive oil and chopped parsley