Pumpkin And Gorgonzola Soup - cooking recipe

Ingredients

1 can pumpkin puree
1 1/2 cups chicken stock
1 teaspoon sage
1 can evaporated milk
3/4 cup crumbled gorgonzola
1 large green onion, finely chopped

Preparation

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.