We The Italians | Italian Cuisine: Pumpkin soup with Gorgonzola cheese

Italian Cuisine: Pumpkin soup with Gorgonzola cheese

Italian Cuisine: Pumpkin soup with Gorgonzola cheese

  • WTI Magazine #97 Nov 18, 2017
  • 92

The life of a modern woman is constantly moving at lightning speed. Because of this, women are not only the sweet, motherly figure we all know and love, but they also show great strength and determination. These traits can be represented with a simple dish, yet full of character: Pumpkin soup with Gorgonzola cheese

The sweetness of pumpkin emulates a woman’s loving and caring side. Pumpkin is the magical and special ingredient, par excellence – we can recall the Cinderella's carriage and the Jack O'Lantern for Halloween. Pumpkin is, this time of year, the queen of the table. Instead the spiciness of the Gorgonzola cheese (it is Italy's version of Roquefort or blue cheese), represents the strong character and that extra “kick”, that women possess. 

This dish is not only a healthy and seasonal meal that anyone can enjoy, but also a poetic interpretation of the modern woman. Pumpkin soup with Gorgonzola is definitely a perfect comfort food on a cold autumn day. 

 

VELLUTATA DI ZUCCA CON GORZONZOLA(PUMPKIN SOUP WITH GORGONZOLA CHEESE)

Preparation time: 1 hour

Cooking time: 40-45 minutes

Servings: 4 

 

INGREDIENTS

600 g (21 oz) zucca di Mantova or butternut squash, peeled, cleaned and diced

1 medium potato, peeled and diced

2 medium shallots, finely chopped

2 tablespoons extra virgin olive oil

2-3 sage leaves

50 ml (about ¼ cup) heavy cream (optional)

150 g (5 oz) Gorgonzola cheese

1 liter vegetable broth

1 pinch of nutmeg

Salt and freshly ground pepper to taste

 

DIRECTIONS

1 In a saucepan, soften the shallots in olive oil over medium-low heat. Add the pumpkin and potato. Cook for 3-4 minutes, stirring with a wooden spoon. Add the sage and then the broth. Bring to a boil, cover with a lid and cook over low heat for 35-40 minutes. If you don't have much time, you can use a pressure cooker for 6-8 minutes, then continue in a sauce pan for additional 10 minutes.

  1. Remove from the heat and puree the vegetables with a blender. Add the cream, salt to taste, a pinch of nutmeg, and cook over low heat for one minute to blend the flavors.
  2. Crumble the Gorgonzola on a plate.
  3. Serve the soup in four different bowls. Add on top some Gorgonzola and some pepper to taste.