I spent the weekend making several recipes from Libby's pumpkin recipe website. And I have to tell you, I was really impressed. While they do have the typical pumpkin recipes of breads, pies and muffins, they also have some sophisticated recipes like this one that I haven't seen anywhere else. When I was making this soup for lunch on Saturday, I gave it (in my head) exactly no chance in h... of impressing the Hub - it simply wasn't his kind of soup. I didn't say anything, but I wasn't sure I would even like it. It only has a few ingredients and the ones it has aren't exactly head turners - pumpkin, canned milk, water, bouillon, sage (which I replaced with basil, because we didn't have any), pepper and the cheese.
But it was fabulous; we both loved it. Pumpkin is such a mild flavor that you would think the gorgonzola would overwhelm it, but it doesn't. The Hub said it's the kind of soup you'd get in a fancy restaurant before dinner and he couldn't believe how quick I made it. Well, I am pretty fast with a can opener. Literally all I did was dump it in and heat it up.