Pumpkin cream soup with gorgonzola cheese

Ingredients:

Pumpkin - 300 g

Carrots - 100 g

Onions - 100 g

Potatoes - 100 g

20% cream - 200 g

Gorgonzola cheese - 100 g

Salt and pepper to taste

Bake the vegetables with olive oil at 180 degrees for 50 minutes.

Beat with a blender until creamy, add cream, pour into a pan, bring to a boil, and put cheese on top before serving.