Pumpkin soup with turmeric and gorgonzola

Ingredients for 4:
Pumpkin: 400 g
Shallots: 1 pc.
Potatoes: 1 pc.
Gorgonzola Cheese: 30 g
Cream (or cream): 30 grams
Turmeric: 1 tsp
Vegetable broth to taste
Black allspice to taste
Olive oil: to taste

1. Peel and chop shallots. Stew it in a small amount of olive oil.
2. Peel the pumpkin and potatoes and cut them into cubes.
3. Stir in the toasted onion. Add h. Spoon of turmeric and mix well.
4. Pour the vegetable broth (or water), slightly covering the top.
5. Cook for approx. 20 minutes.
6. Grind the soup blender, adjust for salt, add black pepper and put fragrant again on fire.
7. Add the gorgonzola cheese (preferably one that less acute) and heavy cream (or sour cream). Bring to a boil while stirring. Boil a few minutes.
8. Pour into your favorite dishes and serve garnished with slices of gorgonzola or cooked under the grill slices of bread smeared with a thin layer of cheese.

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