Peel and chop the onions and garlic. Wash, clean and cut the zucchini into large cubes
Heat the oil in a pot. Sauté onions and garlic until translucent. Add the zucchini and steam for about 2 minutes. Deglaze with stock and simmer at low heat for about 8 minutes. Puree with a hand blender, season with salt and pepper
Crumble the gorgonzola roughly. Whip cream until half stiff. Arrange soup with cream and gorgonzola, sprinkle with pepper