Pumpkin cream with blue cheese

Ingredients:

• 2 cups of cooked pumpkin flesh
• 1 cup of vegetable broth
• ½ cup of cream
• ½ cup of blue cheese, crumbled
• Salt and pepper to taste
• Olive oil
• Fresh parsley, chopped (optional)

Instructions:

1. In a blender or food processor, puree the pumpkin flesh with the vegetable broth until smooth.
2. Pour the mixture into a pot and simmer for 10 minutes.
3. Stir in the cream and crumbled blue cheese.
4. Cook for another 5 minutes, or until the cheese has fully melted.
5. Season with salt and pepper to taste.
6. Drizzle some olive oil over the top and sprinkle with chopped parsley (optional) before serving.

Serving suggestions:

Serve in soup bowls and sprinkle with some additional crumbled blue cheese and fresh parsley for garnish. This creamy pumpkin soup is perfect for a cozy fall dinner or as an appetizer for a holiday meal. It pairs well with crusty bread or a side salad.