How to make
Peel and cut the pumpkin and potatoes into small pieces. Put them in a saucepan and cover them (about two fingers above the products) with cold water.
Add the coarsely chopped onion and celery. Add salt and put the pot on the stove. Boil the vegetables, until they soften.
Remove the pot from the heat. If you find that the water is too much for your pumpkin cream soup, strain it before pureeing.
You can always dilute the pumpkin soup afterwards.
Pour two tablespoons of olive oil, sprinkle with the grated parmesan and liquidize it, until a smooth cream soup is obtained.
Serve the pumpkin cream soup warm, sprinkled with gorgonzola cubes.
Enjoy!
