There is something incredibly heartwarming about a bowl of creamy pumpkin soup, but when you add tender, pillowy gnocchi to it, it transforms into an unforgettable comfort meal. This Pumpkin and Gnocchi Soup Recipe perfectly blends the natural sweetness of pumpkin with fragrant herbs and rich parmesan, creating layers of flavor and texture that feel like a cozy hug on a chilly day. Whether you’re craving an easy weeknight dinner or a seasonal delight to impress your friends, this soup is utterly simple to make and deeply satisfying to enjoy.

Ingredients You’ll Need

The image shows nine small white bowls placed on a white marbled surface. Each bowl holds a different ingredient: one bowl has small yellow gnocchi pieces, another holds fresh green broccoli florets, a third bowl contains green beans cut into sections, and a fourth bowl is filled with bright green peas. There is a bowl with diced orange carrots, and another one has sliced brown mushrooms with white centers. A small bowl contains dried mixed herbs, and a larger bowl is filled with a light brown creamy sauce. Beside the bowls, there is a whole garlic bulb and a yellow onion on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward ingredients is the first step toward making this delicious soup. Each element is carefully chosen to build a harmonious balance of richness, warmth, and freshness, ensuring your soup is both comforting and bright in flavor.

Olive oil or butter: Provides a flavorful base for sautéing the aromatics, adding richness and depth.
Onion, chopped: Offers a mild sweetness and foundational flavor that enhances the pumpkin.
Garlic, minced: Adds an aromatic punch, bringing savory warmth to the soup’s profile.
Pumpkin purée or roasted pumpkin: The star ingredient that delivers creamy texture and subtle sweetness.
Vegetable or chicken broth: Creates a savory liquid base that complements the pumpkin perfectly.
Cream or coconut milk: Makes the soup luscious and smooth, with an option for dairy-free variation.
Potato gnocchi: Small pillows of comfort that soak up the soup’s flavors and add a delightful chew.
Thyme or rosemary: Herbs that infuse the soup with an earthy, fragrant note.
Salt and pepper: Essential seasonings to balance and enhance every ingredient.
Parmesan cheese: A finishing touch that offers a salty, nutty contrast to the creaminess.

How to Make Pumpkin and Gnocchi Soup Recipe

Step 1: Sauté Aromatics

Start by warming olive oil or butter in a large pot over medium heat. Toss in the chopped onion and garlic, cooking gently until the onion is translucent and soft. This step is crucial to develop the sweet and savory base that will carry the rest of the soup’s flavor.

Step 2: Add Pumpkin and Broth

Stir in the pumpkin purée or roasted pumpkin, then pour in the vegetable or chicken broth. Sprinkle in the thyme or rosemary along with salt and pepper to taste. Let the soup simmer for about five minutes, allowing the flavors to meld beautifully while the pumpkin softens even more.

Step 3: Cook the Gnocchi

Add the potato gnocchi directly to the simmering soup. Cook for 3 to 4 minutes, or until they float to the surface and reach a tender, pillow-like texture. This is where the soup transforms into a more substantial and satisfying dish.

Step 4: Finish with Cream

Lower the heat and gently stir in cream or coconut milk. Warm through without boiling to preserve the creamy texture. The final touch makes the soup silky smooth and indulgent, rounding out all the flavors.

Step 5: Serve with Parmesan and Herbs

Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese and extra herbs if you like. This adds that perfect salty contrast and a lovely aroma that signals this dish is ready to enjoy.

How to Serve Pumpkin and Gnocchi Soup Recipe

A white bowl filled with smooth, bright orange pumpkin soup topped with small golden toasted bread cubes and a sprinkle of crushed nuts or spices in the center. To the left of the bowl, there is a white kitchen towel with gray stripes and a silver spoon resting on it. Near the bowl, there are small white bowls, one with yellow oil and another with crushed red spices, along with fresh rosemary on the white marbled surface. In the lower right corner, a whole orange pumpkin sits partly in view. A woman's hand holds the bowl slightly from the top right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like thyme or rosemary work beautifully as garnishes, offering a burst of color and extra fragrance. A generous sprinkle of parmesan or a drizzle of olive oil can elevate the presentation and taste, making every spoonful just a little more special.

Side Dishes

This soup pairs wonderfully with crusty bread or garlic focaccia, perfect for dipping and soaking up every bit of the creamy broth. A crisp green salad with a light vinaigrette can also add refreshing contrast and balance out the richness of the soup.

Creative Ways to Present

For a charming touch, serve the soup in mini pumpkin bowls or rustic stoneware bowls to enhance the cozy, fall-inspired vibe. Adding a swirl of cream or a sprinkle of toasted pumpkin seeds on top gives a lovely texture and visual appeal that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Leftover soup can be refrigerated in an airtight container for up to three days. Before storing, allow the soup to cool completely, and keep the gnocchi submerged in broth to prevent them from drying out or sticking together.

Freezing

You can freeze this Pumpkin and Gnocchi Soup Recipe, but it’s best to do so without the gnocchi, as they tend to become mushy when frozen. Freeze the soup base in a sealed container for up to two months. When ready to eat, thaw fully and cook fresh gnocchi to add in just before serving.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if the soup has thickened too much. If you froze the soup base separately, simply cook fresh gnocchi and add them in at the end to enjoy that perfect texture.

FAQs

Can I use canned pumpkin for this soup?

Absolutely! Canned pumpkin purée works very well and is a convenient choice that saves time while delivering that signature pumpkin flavor and creamy texture.

Is this soup vegetarian or vegan?

This soup is vegetarian if you use vegetable broth and cream. For a vegan option, swap the cream for coconut milk, use vegetable broth, and skip the parmesan or substitute it with a vegan cheese alternative.

Can I make this soup gluten-free?

Yes! Just be sure to use gluten-free gnocchi, which are widely available or easy to find at specialty stores. The rest of the ingredients are naturally gluten-free.

How do I know when the gnocchi are cooked?

The gnocchi are done when they float to the top of the soup and feel tender to the bite, usually within 3 to 4 minutes of cooking.

Can I add other vegetables to the soup?

Definitely. Diced carrots or celery added during the sautéing step can add extra flavor and texture, or a handful of spinach stirred in at the end can boost the nutritional punch without overpowering the pumpkin’s taste.

Final Thoughts

This Pumpkin and Gnocchi Soup Recipe is one of those dishes that feels like an instant classic — comforting, flavorful, and easy enough to whip up any time you want a little taste of cozy goodness. Give it a try and watch it become one of your favorite go-to meals, especially when the weather turns cool and you want a hug in a bowl.

Pumpkin and Gnocchi Soup Recipe