Modified from: www.theverybestbaking.com
15 oz. pure pumpkin puree
1 1/2 cups chicken stock
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 cup crumbled Gorgonzola cheese
1 large scallion, finely chopped
Cook pumpkin, chicken stock and sage in large saucepan over medium-high heat, 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 scallion before serving. Season with ground black pepper, if desired.