As the leaves turn golden and the air crispens, I find myself longing for dishes that wrap me in warmth and nostalgia. That’s when this Pumpkin Gnocchi Soup comes to life in my kitchen—an embrace of creamy flavors and homey spices that transforms a busy weeknight meal into something special. In just about 30 minutes, you can whip up this hearty bowl that pairs pillowy potato gnocchi with velvety pumpkin puree, elevated by aromatic sage and a whisper of nutmeg.
Whether you choose store-bought gnocchi for convenience or opt to make your own, this soup is a breeze to prepare and sure to leave you utterly satisfied. Imagine the comforting scent wafting through your home as you sauté onions and garlic, culminating in a dish that feels both indulgent and nourishing. Perfect for cozy gatherings or a quiet night in, this creamy delight is not just a meal—it’s an invitation to savor the flavors of fall. Join me in creating this soul-warming soup, and let’s make mealtime a moment to treasure.
Why is Pumpkin Gnocchi Soup a must-try?
Comforting, creamy goodness: This soup combines the best of fall flavors in a rich, velvety blend that you’ll crave.
Quick to prepare: In just 30 minutes, you can enjoy this heartwarming dish, making it perfect for busy weeknights.
Versatile options: Whether you use store-bought or homemade gnocchi, it’s adaptable to suit your schedule.
Crowd-pleasing flavors: With its inviting aroma of sautéed garlic and onions, it’s sure to impress family and friends.
Nourishing vibes: This Pumpkin Gnocchi Soup is more than a meal; it’s an experience that transforms ordinary evenings into something magical! For other comforting options, check out our cozy soup recipes.
Pumpkin Gnocchi Soup Ingredients
For the Soup Base
• Gnocchi – Main component providing heartiness and texture; use fresh store-bought gnocchi for better texture.
• Pumpkin Puree – Adds creamy texture and fall flavor; ensure it’s plain pumpkin puree, not pumpkin pie filling.
• Vegetable Oil – For sautéing; can substitute with olive oil for added flavor.
• Butter – Adds richness to the soup; use unsalted for better control over seasoning.
• Onion – Builds savory base flavors; yellow onion is recommended for a sweet note.
• Garlic – Enhances flavor; fresh garlic is preferable for a vibrant taste.
• Kosher Salt – Enhances all other flavors; regular salt can substitute but adjust to taste.
• Ground Nutmeg – Provides warm spice notes; freshly grated nutmeg offers a more robust flavor.
• Broth – Liquid base; vegetable broth for vegetarian options, or chicken broth for deeper flavor.
• Half and Half – Creaminess in the soup; can use heavy cream or a dairy-free alternative if preferred.
For the Cheese Sauce
• Gorgonzola Cheese – Adds a tangy richness; replace with any soft blue cheese for a similar result.
For Garnish
• Fresh Sage Leaves – Aromatic herb garnish; easily replaced with dried sage, though use half the amount.
• Pumpkin Seeds or Walnuts – Optional garnish for added crunch; consider toasted pine nuts as a substitute.
This Pumpkin Gnocchi Soup is a delightful way to embrace the cozy flavors of fall while enjoying a comforting and nutritious bowl of warmth. Enjoy!
How to Make Pumpkin Gnocchi Soup
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Heat the Base:
Begin by warming up the vegetable oil and butter in a Dutch oven over medium heat until shimmering. Add diced onion and sauté until soft, about 5 minutes. Incorporate minced garlic, kosher salt, and ground nutmeg, cooking until fragrant, about 30 seconds. -
Add the Pumpkin Puree:
Stir in the pumpkin puree until well combined with the onion mixture. Pour in the broth and bring the mixture to a gentle simmer, allowing the flavors to meld beautifully. -
Make the Cheese Sauce:
In a separate pot, melt butter and whisk in flour to form a paste. Gradually stir in half and half, aiming for a consistency similar to a béchamel sauce. Once thickened, add crumbled gorgonzola cheese and stir until melted and smooth. -
Cook the Gnocchi:
In a large pot, bring water to a boil and cook the gnocchi according to package directions—typically 2-3 minutes for fresh gnocchi. Once cooked, drain them and set aside. -
Blend and Combine:
Using an immersion blender, blend the pumpkin soup base until smooth. If you don’t have one, carefully blend in batches using a standard blender. Stir in the creamy cheese sauce and taste to adjust seasoning as desired. -
Serve with Flair:
Ladle the delicious soup into bowls, topping with crisped gnocchi, fried sage leaves, and an optional sprinkle of pumpkin seeds or walnuts for added texture.
Optional: Drizzle with a swirl of olive oil for a touch of richness.
Exact quantities are listed in the recipe card below.
Expert Tips for Pumpkin Gnocchi Soup
• Choose Quality Gnocchi: Opt for fresh store-bought gnocchi for the best texture, or try making your own for an extra special touch.
• Proper Seasoning: Don’t skimp on salt; it’s essential to enhance the flavors in your Pumpkin Gnocchi Soup. Taste as you go to adjust seasoning.
• Blend for Smoothness: Ensure your soup is silky and creamy by blending well—if using a standard blender, do so in small batches to avoid spills.
• Adjust the Creaminess: If you prefer a lighter soup, you can substitute half and half with vegetable broth or a dairy-free alternative without sacrificing flavor.
• Store Smartly: Refrigerate your soup for up to 4 days. If freezing, do so without gnocchi added, as they tend to become mushy once thawed.
• Reheat with Care: When reheating, do it slowly over low heat to maintain the creamy texture and prevent curdling in your delicious Pumpkin Gnocchi Soup.
What to Serve with Pumpkin Gnocchi Soup?
Cozy up your meal with delightful sides that perfectly complement the creamy textures and rich flavors of your soup.
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Crusty Bread:
A warm, crusty loaf is perfect for sopping up every last drop of your soup, enhancing the comforting experience. -
Arugula Salad:
With a light vinaigrette, this peppery salad offers a fresh contrast to the creamy soup, balancing out the richness beautifully. -
Garlic Parmesan Roasted Vegetables:
The savory notes of garlic and parmesan bring a hearty side that complements the sweetness of the pumpkin, creating a harmonious dish. -
Apple Crisp:
End your meal on a sweet note! The warm spices in this dessert echo the flavors of fall, making it a fantastic pairing. -
Chardonnay:
A chilled glass brings a delightful acidity that cuts through the creaminess of the soup while enhancing the overall flavors. -
Candied Pecans:
These sweet and crunchy bites make for a perfect garnish or snack on the side, adding delightful flavor and texture contrast. -
Pumpkin Seed Pesto Flatbread:
The nutty flavor of the pesto echoes the soup’s main ingredient and offers a deliciously unique twist alongside your meal. -
Roasted Sweet Potatoes:
Their natural sweetness pairs beautifully with the soup, and their tender texture complements the comforting nature of the dish.
Pumpkin Gnocchi Soup Variations
Feel free to explore these delightful twists to make this comforting soup your own!
- Vegan Option: Substitute half and half with coconut milk or cashew cream, making it creamy without dairy.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a warming heat that complements the pumpkin beautifully.
- Herb Infusion: Swap sage for fresh thyme or rosemary for an aromatic herbal touch, giving the soup a different flavor profile.
- Nutty Flavor: Toast pumpkin seeds or hazelnuts and sprinkle them on top for a crunchy texture and nutty depth.
- Cheese Alternatives: Try feta for a tangy twist or nutritional yeast for a cheesy flavor in a dairy-free version.
- Roasted Veggie Boost: Mix in sautéed mushrooms or roasted Brussels sprouts for added texture and an earthy richness.
- Citrus Zing: Squeeze in a bit of lemon juice just before serving to brighten the flavors and add a refreshing contrast to the creaminess.
- Pasta Variation: Substitute gnocchi with small pasta like ditalini or orzo for a different shape and delightful bite in each spoonful.
How to Store and Freeze Pumpkin Gnocchi Soup
Fridge: Refrigerate leftover soup in an airtight container for up to 4 days. Allow it to cool fully before sealing to prevent condensation.
Freezer: For longer storage, freeze the soup without gnocchi for up to 3 months. Use freezer-safe containers, leaving room for expansion.
Thawing: To enjoy frozen soup, transfer it to the fridge for 24 hours to thaw. Reheat gently on the stove over low heat, stirring frequently.
Reheating: When reheating the Pumpkin Gnocchi Soup, do so slowly over low heat to preserve the creamy texture, stirring often to prevent sticking.
Make Ahead Options
This comforting Pumpkin Gnocchi Soup is perfect for meal prep, allowing you to enjoy its rich flavors without the last-minute rush. You can prepare the soup base up to 3 days in advance and refrigerate it in an airtight container. Alternatively, the cheese sauce can be made ahead and stored in the fridge for up to 2 days. To maintain the quality of your soup, blend the pumpkin base and stir in the cheese sauce just before serving. When you’re ready to enjoy, simply reheat the soup and cook the gnocchi according to package directions for a fresh, delicious meal that tastes just as good as when it was first made!
Pumpkin Gnocchi Soup Recipe FAQs
How do I pick the best pumpkin for this recipe?
Absolutely! For the best flavor, look for a deep orange pumpkin with a hard skin—these usually have more sugar and flavor. The smaller “sugar pumpkins” or “pie pumpkins” are ideal for soups. Avoid larger carving pumpkins, as they tend to be bland.
How can I store leftover Pumpkin Gnocchi Soup?
Refrigerate your leftover soup in an airtight container for up to 4 days. Be sure to let it cool completely before sealing it to avoid moisture buildup, which can lead to spoilage. When ready to enjoy again, simply reheat it on the stove over low heat, stirring occasionally.
Can I freeze Pumpkin Gnocchi Soup?
Yes, you can freeze it! However, I recommend leaving out the gnocchi before freezing to maintain their texture. Transfer the soup to freezer-safe containers, leaving some space at the top for expansion. It can last up to 3 months in the freezer. For thawing, move it to the fridge for about 24 hours before reheating.
What should I do if the soup is too thick?
Very! If you find your Pumpkin Gnocchi Soup is thicker than you’d like, add in a bit of vegetable broth or water gradually, stirring until you reach your desired consistency. Adjust the seasoning afterward, as adding more liquid may require more salt.
Are there any common allergens in this recipe?
Yes, if you’re concerned about allergens, the soup contains dairy from the butter, half and half, and gorgonzola cheese, which can be substituted with dairy-free alternatives. Always check the packaging of store-bought ingredients for any allergens that may be present. It’s best to inform guests about any potential allergens before serving.
Can I make this soup vegan?
Absolutely! For a vegan version of the Pumpkin Gnocchi Soup, substitute the half and half with cashew cream or coconut milk. You can also skip the gorgonzola cheese or use a vegan cheese alternative. Just ensure that your gnocchi are also egg-free; many store-bought varieties are.
Delicious Pumpkin Gnocchi Soup for Cozy Fall Nights
Ingredients
Equipment
Method
- Begin by warming up the vegetable oil and butter in a Dutch oven over medium heat until shimmering. Add diced onion and sauté until soft, about 5 minutes. Incorporate minced garlic, kosher salt, and ground nutmeg, cooking until fragrant, about 30 seconds.
- Stir in the pumpkin puree until well combined with the onion mixture. Pour in the broth and bring the mixture to a gentle simmer.
- In a separate pot, melt butter and whisk in flour to form a paste. Gradually stir in half and half, aiming for a consistency similar to a béchamel sauce. Add crumbled gorgonzola cheese and stir until melted and smooth.
- In a large pot, bring water to a boil and cook the gnocchi according to package directions, typically 2-3 minutes. Once cooked, drain them and set aside.
- Using an immersion blender, blend the pumpkin soup base until smooth. Stir in the creamy cheese sauce and taste to adjust seasoning as desired.
- Ladle the soup into bowls, topping with crisped gnocchi, fried sage leaves, and an optional sprinkle of pumpkin seeds or walnuts.