Name: Spectacular Pumpkin Gnocchi Soup in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons Vegetable Oil; 2 tablespoons Butter; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 teaspoon Kosher Salt; 1 pinch Ground Nutmeg; 1 can (15 oz) Canned Pumpkin Puree; 4 cups Vegetable or Chicken Broth; 2 tablespoons Butter (for cheese sauce); 2 tablespoons All-Purpose Flour; 1 cup Half and Half; 4 ounces Gorgonzola Cheese, crumbled; 2 cups Cooked Gnocchi; 1 handful Sage Leaves

Pumpkin gnocchi soup has become my absolute favorite way to welcome the crisp autumn air. I remember the first time I tasted it – the creamy, velvety broth, the tender little dumplings, and that hint of sage was pure bliss. It felt like a warm hug in a bowl, the ultimate comfort food pumpkin gnocchi soup. Making it myself seemed daunting at first, but I discovered just how simple it is. This easy pumpkin gnocchi soup recipe captures all those cozy flavors and comes together so quickly, you’ll be enjoying it on a chilly evening in no time. Let’s get cooking!

Why You’ll Love This Pumpkin Gnocchi Soup

This isn’t just any soup; it’s a bowl of pure autumn magic! Here’s why you’ll be making this recipe again and again:

Incredible Flavor: It’s rich, creamy, and perfectly seasoned with a delightful balance of savory and slightly sweet pumpkin notes.
Super Quick Prep: With a total time of just 30 minutes, it’s perfect for busy weeknights.
Healthy & Wholesome: Packed with vitamins from pumpkin and wholesome ingredients, this vegetarian pumpkin gnocchi soup is a nutritious choice.
Budget-Friendly: Uses pantry staples and affordable ingredients, making it a great meal that won’t break the bank.
Family Favorite: Even picky eaters will adore the comforting taste and fun gnocchi texture.
Versatile & Adaptable: Easily customize with your favorite herbs or spices. This vegetarian pumpkin gnocchi soup is wonderfully forgiving.
Pure Comfort: It’s the ultimate cozy meal for a chilly evening, offering warmth and satisfaction in every spoonful.

Ingredients for Pumpkin Gnocchi Soup

Gather these ingredients for a truly delightful creamy pumpkin gnocchi recipe. This soup is surprisingly simple to put together with just a few key components:

2 tablespoons Vegetable Oil – for sautéing the aromatics
2 tablespoons Butter – adds richness to the base
1 medium Onion, chopped – the flavor foundation
2 cloves Garlic, minced – for that essential savory punch
1 teaspoon Kosher Salt – to enhance all the flavors
1 pinch Ground Nutmeg – a classic pairing with pumpkin
1 can (15 oz) Canned Pumpkin Puree – the heart of our soup, choose 100% pure pumpkin
4 cups Vegetable Broth – use a good quality broth for the best taste
2 tablespoons Butter (for cheese sauce) – for creating a luscious sauce
2 tablespoons All-Purpose Flour – thickens the cheese sauce beautifully
1 cup Half and Half – this makes the soup wonderfully creamy
4 ounces Gorgonzola Cheese, crumbled – for a tangy, gourmet finish
2 cups Cooked Gnocchi – your tender dumplings
1 handful Sage Leaves – for a fragrant, crispy garnish

How to Make Pumpkin Gnocchi Soup

Whipping up this incredible soup is easier than you might think, and it’s a fantastic way to make a quick pumpkin gnocchi soup. You’ll have a delicious meal on the table in about 30 minutes!

Step 1: In a large Dutch oven or heavy-bottomed pot, heat the 2 tablespoons vegetable oil and 2 tablespoons butter over medium heat. Once shimmering, add the 1 medium onion, chopped, and sauté until it’s softened and translucent, about 5 minutes. You’ll smell its sweetness starting to fill your kitchen.
Step 2: Stir in the 2 cloves garlic, minced, 1 teaspoon kosher salt, and 1 pinch ground nutmeg. Cook for just another 30 seconds until the garlic is fragrant. Be careful not to burn the garlic!
Step 3: Pour in the 1 can (15 oz) canned pumpkin puree and the 4 cups vegetable broth. Stir everything together until well combined. Bring the mixture to a gentle simmer and let it bubble softly for about 5 minutes to allow the flavors to meld.
Step 4: While the soup base simmers, prepare a simple cheese sauce. In a separate small saucepan, melt the 2 tablespoons butter (for cheese sauce) over medium-low heat. Whisk in the 2 tablespoons all-purpose flour and cook, whisking constantly, for 1 minute to form a roux.
Step 5: Gradually pour in the 1 cup half and half, whisking continuously to prevent lumps. Continue to cook and stir until the sauce thickens nicely, which should take about 3-4 minutes.
Step 6: Remove the cheese sauce from the heat and stir in the 4 ounces gorgonzola cheese, crumbled, until it’s completely melted and the sauce is smooth and luxurious.
Step 7: To prepare the gnocchi for this quick pumpkin gnocchi soup, bring a separate pot of salted water to a rolling boil. Add the 2 cups cooked gnocchi and cook for just 2-3 minutes, or until they float to the surface. Drain them well.
Step 8: For that irresistible crispy texture, heat a little oil and butter in a skillet over medium-high heat. Add the drained gnocchi and sauté for 7-8 minutes, stirring occasionally, until they are golden brown and delightfully crispy. In the last minute of cooking, toss in the 1 handful sage leaves to crisp them up. This step truly elevates your quick pumpkin gnocchi soup!
Step 9: Once the soup base has simmered, use an immersion blender to carefully blend the soup until it’s completely smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being cautious with hot liquids.
Step 10: Ladle the hot, creamy soup into bowls. Top generously with the crispy sautéed gnocchi and the fragrant, fried sage leaves. Enjoy this amazing pumpkin gnocchi soup immediately!

Pro Tips for the Best Pumpkin Gnocchi Soup

Elevate your soup game with these simple tricks that guarantee a restaurant-worthy result every time. These tips help make your soup truly exceptional.

Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor.
Don’t skip crisping the gnocchi; it adds a delightful texture contrast to the smooth soup.
Taste and adjust seasoning before serving – a little more salt or nutmeg can make a big difference.
Fry the sage leaves in the same pan you crisp the gnocchi in for maximum flavor infusion.

What’s the secret to perfect Pumpkin Gnocchi Soup?

The key to a perfect bowl of homemade pumpkin gnocchi soup lies in balancing the creamy texture with a flavorful punch. Using quality broth and finishing with tangy gorgonzola and crispy sage leaves makes all the difference.

Can I make Pumpkin Gnocchi Soup ahead of time?

Yes! You can make the soup base up to 2 days in advance and store it in an airtight container in the refrigerator. Cook the gnocchi and crisp them just before serving to maintain their best texture.

How do I avoid common mistakes with Pumpkin Gnocchi Soup?

Avoid overcooking the gnocchi; they just need to float! Also, be sure to blend the soup until completely smooth for that luxurious texture. Finally, don’t skimp on crisping the gnocchi and sage – it’s crucial for flavor and texture.

Best Ways to Serve Pumpkin Gnocchi Soup

This delightful soup is a star on its own, but serving it with a few simple accompaniments truly makes it an event. For a perfect autumn pumpkin gnocchi soup experience, consider these ideas:

Crusty Bread: A warm, crusty baguette or a hearty sourdough is perfect for dipping into the creamy broth. I love how it soaks up every last drop!
Simple Green Salad: A light, crisp side salad with a vinaigrette dressing offers a refreshing contrast to the rich soup. Think mixed greens, a few toasted walnuts, and maybe some dried cranberries.
Garnish Galore: Don’t forget those crispy sage leaves and extra crumbled gorgonzola! A dollop of crème fraîche or a swirl of extra cream can also add a beautiful finish.

Nutrition Facts for Pumpkin Gnocchi Soup

Here’s a look at the estimated nutritional breakdown for one serving of this delicious soup. It’s a satisfying meal that balances richness with wholesome ingredients.

Calories: 350 kcal
Fat: 15g
Saturated Fat: 8g
Protein: 10g
Carbohydrates: 45g
Fiber: 4g
Sugar: 6g
Sodium: 800mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pumpkin Gnocchi Soup

This delicious soup is wonderful for meal prep, making it easy to enjoy a bowl of comforting fall pumpkin gnocchi soup any time. Proper storage ensures it stays delicious for days.

First, always let the soup cool completely before storing. This is crucial to prevent bacterial growth and condensation inside your containers. For refrigerator storage, transfer the soup to an airtight container. It will keep well for about 3 to 4 days.

If you want to freeze your soup, ladle it into freezer-safe containers or heavy-duty freezer bags. It’s best to freeze the soup base without the gnocchi, as they can become mushy upon thawing. Properly stored, your pumpkin gnocchi soup can last in the freezer for up to 3 months.

When you’re ready to reheat, thaw frozen soup in the refrigerator overnight. Gently warm the soup base on the stovetop over medium-low heat, stirring occasionally. If reheating refrigerated soup, you can also use the microwave. Cooked gnocchi should be prepared fresh and added just before serving for the best texture.

Frequently Asked Questions About Pumpkin Gnocchi Soup

What is pumpkin gnocchi soup?

Pumpkin gnocchi soup is a rich, creamy, and comforting soup made with pumpkin puree as its base, typically flavored with aromatics like onion and garlic, and often enriched with cream or cheese. It’s served with tender gnocchi dumplings, making it a hearty and satisfying meal, especially popular during the fall and winter months.

Can I use fresh pumpkin instead of canned?

Absolutely! While canned pumpkin puree is convenient, you can certainly use fresh pumpkin. Roast a sugar pumpkin or pie pumpkin until tender, scoop out the flesh, and puree it until smooth. You’ll likely need about 2 cups of fresh pumpkin puree to equal one 15-ounce can. The flavor will be even more vibrant! For more information on pumpkin varieties, you can check out this guide.

What kind of gnocchi is best for this soup?

The recipe calls for pre-cooked gnocchi that you then crisp up, which adds a wonderful texture. Store-bought potato gnocchi works perfectly for this. If you’re feeling adventurous, you could even make your own homemade gnocchi! Just make sure they are cooked before pan-frying for the soup.

How can I make this soup spicier?

To add a kick to your pumpkin gnocchi soup, try adding a pinch of cayenne pepper or red pepper flakes along with the garlic and nutmeg. You could also swirl in a bit of sriracha or your favorite hot sauce just before serving for an extra burst of heat.

Variations of Pumpkin Gnocchi Soup You Can Try

The beauty of this soup is its versatility! You can easily adapt it to suit your tastes and dietary needs. Here are a few ideas to inspire your next batch:

Spicy Pumpkin Gnocchi Soup: Craving a little heat? Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic and nutmeg in Step 2. You can also swirl in a bit of sriracha or chili oil before serving for an extra kick.
One-Pot Pumpkin Gnocchi Soup: To simplify even further, try making this a true one-pot pumpkin gnocchi soup. After simmering the soup base (Steps 1-3), add the uncooked gnocchi directly to the pot and cook according to package directions until tender. Then, stir in the cheese sauce and serve, skipping the separate gnocchi cooking and sautéing steps.
Dairy-Free Delight: Easily make this soup dairy-free by swapping the butter for olive oil or a dairy-free butter alternative. Replace the half-and-half with full-fat coconut milk or unsweetened almond milk, and omit the gorgonzola or use a dairy-free cheese.
Herb Garden Twist: While sage is classic, don’t hesitate to experiment with other fresh herbs! Thyme or rosemary, finely chopped and added with the garlic, can offer a lovely aromatic depth to your soup.