Creamy Pumpkin Soup with Blue Cheese Sauce Recipe
This Creamy Pumpkin Soup blends the natural sweetness of pumpkin with the rich, earthy savoriness of a blue cheese béchamel sauce, creating a decadent, comforting soup perfect for holidays or cozy nights. Inspired by Dorie Greenspan’s innovative pairing, the recipe includes a luscious Cambozola Black Label blue cheese sauce and suggests a unique topping of crispy pumpkin gnocchi for an elegant twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Scale
For the Pumpkin Soup
- 2 cups homemade pumpkin puree
- 4 cups vegetable or chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg or cinnamon
For the Blue Cheese Béchamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 4 ounces Cambozola Black Label or other soft blue cheese, crumbled
- Salt and freshly ground black pepper, to taste
For the Pumpkin Gnocchi (Optional Topping)
- 1 batch homemade pumpkin gnocchi (can be frozen ahead)
- Butter or olive oil for pan-frying
- Salt, to taste
Instructions
- Prepare the Pumpkin Soup: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the pumpkin puree and mix well. Pour in the broth and bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg or cinnamon if using. Let the soup simmer gently while you make the béchamel sauce.
- Make the Blue Cheese Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly so it doesn’t brown. Gradually add the warmed milk in a slow stream, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the crumbled Cambozola cheese until melted and smooth. Season with salt and pepper to taste.
- Finish the Soup: Once the pumpkin soup has simmered and flavors melded (about 15-20 minutes), taste and adjust seasonings. You can partially blend the soup with an immersion blender for a smoother texture if desired.
- Optional – Prepare Pumpkin Gnocchi Topping: Pan-fry prepared or homemade pumpkin gnocchi in butter or olive oil over medium heat until golden and crispy on the outside and tender inside, about 3-4 minutes per side. Season lightly with salt.
- Serve: Ladle the creamy pumpkin soup into bowls or mugs. Spoon a generous drizzle or swirl of blue cheese béchamel over the top. Garnish with the crispy pumpkin gnocchi if using. Enjoy warm as an elegant appetizer or a cozy meal.
Notes
- Use Cambozola Black Label for the best creamy blue cheese flavor, but any soft blue cheese works well.
- Homemade pumpkin puree intensifies freshness; canned pumpkin can be substituted.
- Blue cheese béchamel can be made ahead and reheated gently before serving.
- Pumpkin gnocchi adds a festive touch but is optional; store-bought gnocchi saves time.
- Adjust the thickness of the soup or sauce by varying the broth and milk amounts as desired.
- This soup pairs nicely with crusty bread and a light salad for a full meal.
Keywords: pumpkin soup, creamy pumpkin soup, blue cheese sauce, Cambozola, béchamel sauce, pumpkin gnocchi, fall soup, autumn recipe, holiday appetizer
