adapted from Libby’s www.verybestbaking.com
1 can (15 oz.) Libby 100% pure pumpkin
1 ½ cups chicken broth
1 tsp. ground sage
1 can (12 fl. Oz.) Carnation evaporated milk
¾ cup crumbled Gorgonzola cheese
1 large green onion, finely chopped
Cook pumpkin, chicken broth and sage in large saucepan, stirring frequently, until mixture comes to a boil. Stir in evaporated milk and cheese. Reduce heat to low; cook, stirring frequently, until most of the cheese is melted. Sprinkle with green onion before serving. Season with freshly ground black pepper. Soup may be warmed in a slow cooker until serving time.
