Prepare the Soup Base:
Heat Bella Del Sol Organic High Oleic Sunflower oil in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add minced garlic, dried thyme, nutmeg, and black pepper. Cook for another 1-2 minutes until fragrant.

Cook the Pumpkin Soup:
Stir in the pumpkin puree and vegetable broth. Bring to a simmer, then reduce heat to low and let it simmer gently for about 15-20 minutes, stirring  occasionally.

Blend the Soup:
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.

Add Cream and Gorgonzola:
Stir in the heavy cream and crumbled gorgonzola cheese. Continue to cook over low heat, stirring frequently, until the cheese is melted and incorporated into the soup. Taste and adjust salt if needed.

Ladle the soup into bowls. Garnish each serving with a sprinkle of crumbled gorgonzola cheese and chopped fresh parsley or chives if desired.

Enjoy!