Description
A creamy, comforting, and quick vegetarian pumpkin gnocchi soup perfect for autumn evenings. This easy recipe comes together in just 30 minutes, featuring tender gnocchi and a rich, flavorful broth.
Ingredients
Scale
- 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
Instructions
- In a Dutch oven, heat vegetable oil and butter over medium heat. Add chopped onion and sauté for 5 minutes until soft.
- Stir in minced garlic, kosher salt, and nutmeg. Cook for 30 seconds until fragrant.
- Add pumpkin puree and broth. Stir to combine and bring to a gentle simmer for 5 minutes.
- In a separate pot, melt butter over medium-low heat. Whisk in flour and cook for 1 minute.
- Gradually add half and half, stirring until the mixture thickens (about 3-4 minutes).
- Stir in crumbled gorgonzola cheese until melted and smooth.
- Bring salted water to a boil. Add gnocchi and cook for 2-3 minutes until they float. Drain well.
- In a skillet, heat oil and butter over medium-high heat. Add gnocchi and sauté for 7-8 minutes until crispy and golden. Add sage leaves in the last minute to crisp them.
- Using an immersion blender, blend the soup until smooth.
- Ladle the soup into bowls, topping with crispy gnocchi and fried sage leaves.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze soup without gnocchi for up to 3 months. Thaw and add fresh gnocchi when reheating.
- Reheat gently over medium heat, stirring gently.
- For a dairy-free option, substitute half and half with coconut cream or unsweetened almond milk.
- For a gluten-free option, use gluten-free gnocchi and a gluten-free flour blend or cornstarch in the cheese sauce.
- Experiment with herbs like thyme or rosemary, or add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
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