Sage, Roquefort and Pumpkin Soup
The Nitty Gritty:
It screams "cozy winter night."- Level: 1
- Prep Time: 15 minutes
- Yields: 4-5 servings
- Tags: soup first course side dish
If you didn’t get enough pumpkin pie for Thanksgiving — or if you’re contemplating what to do with that extra can of pumpkin — try this simple soup. It’s rich with sage and Roquefort bleu cheese and it screams “cozy winter night.” Serve with a large chunk of warm country bread and butter.
Ingredients:
- 15 oz. pure pumpkin puree
- 12 oz. can condensed milk, preferably unsweetened
- 3 cups chicken stock
- ¾ cup Roquefort, packed (Gorgonzola or plain bleu cheese can be substituted)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- ¾ cup green onions, about 1 bunch, chopped (greenest parts set aside)
- 2 Tbsp. unsalted butter
- 1 ½ tsp. fresh sage, finely chopped
- kosher salt
- Freshly ground black pepper
Instructions:
Heat butter in a medium pan, then sauté the onions, white parts of the green onions, and garlic until translucent.
Stir in chicken stock, pumpkin, sage, and salt and pepper to taste. Bring to a boil. Reduce heat to medium and add condensed milk. Simmer slowly, making sure not to let the soup boil. Slowly stir in the cheese until melted.
Serve hot, garnished with the chopped tops of the green onions and freshly ground black pepper.
Comments
By Lynne Funk
Lynne Funk is a Washington, D.C.-based journalist and cheesemonger. Born in Pittsburgh, Pa., she attended Penn State University where her college newspaper, The Daily Collegian, made her fall in love with words. It was the two and a half years residing in New York City, however, that sparked her obsession with food and wine. Some of her favorite things to make are rack of lamb, paella, and sauces, such as aioli. Choosing just one favorite cheese is difficult, but Pierre Robert tops her list. French wine of all varietals always please her palate.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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