Pumpkin and Gorgonzola Soup

Your friends will think you spent hours over a hot stove. When word gets out about this hearty soup, you'll need to serve more. No problem, this recipe doubles easily.

1 (15-ounce) can LIBBY'S 100% Pure Pumpkin
1 1/2 cups water
2 teaspoons MAGGI Instant Chicken Bouillon
1 teaspoon ground sage
1 (12-ounce) can NESTLE CARNATION Evaporated Milk
3/4 cup crumbled Gorgonzola cheese
1 large green onion, finely chopped

1. Cook pumpkin, water, bouillon and sage in large saucepan, stirring frequently, until mixture comes to a boil.

2. Stir in evaporated milk and cheese. Reduce heat to low; cook, stirring frequently, until most of cheese is melted. Sprinkle with green onion before serving. Season with ground black pepper.

Makes 4 servings.

Recipe and photograph are the property of Nestle and Meals.com, used with permission.