Pumpkin and Gorgonzola Soup Recipe

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Pumpkin and Gorgonzola Soup
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Ingredients:

Directions:

  1. Cook pumpkin, chicken stock and sage in large saucepan, stirring frequently, until comes to a boil.
  2. Stir in evaporated milk and cheese.
  3. Reduce heat to low; cook, stirring frequently, until most of cheese is melted.
  4. Sprinkle with green onion beofre servin.
  5. Season with ground black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 190.36 Kcal (797 kJ)
Calories from fat 124.09 Kcal
% Daily Value*
Total Fat 13.79g 21%
Cholesterol 35.97mg 12%
Sodium 748.03mg 31%
Potassium 214.71mg 5%
Total Carbs 4.77g 2%
Sugars 2.4g 10%
Dietary Fiber 0.13g 1%
Protein 12.07g 24%
Vitamin C 0.4mg 1%
Vitamin A 0.4mg 15%
Iron 0.1mg 0%
Calcium 242.3mg 24%
Amount Per 100 g
Calories 138.41 Kcal (579 kJ)
Calories from fat 90.22 Kcal
% Daily Value*
Total Fat 10.02g 21%
Cholesterol 26.15mg 12%
Sodium 543.87mg 31%
Potassium 156.11mg 5%
Total Carbs 3.47g 2%
Sugars 1.74g 10%
Dietary Fiber 0.09g 1%
Protein 8.77g 24%
Vitamin C 0.3mg 1%
Vitamin A 0.3mg 15%
Iron 0.1mg 0%
Calcium 176.1mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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