Description
Creamy pumpkin soup loaded with pillowy potato gnocchi, herbs, and parmesan cheese — a cozy and comforting meal perfect for fall that comes together quickly on the stovetop.
Ingredients
Main Ingredients
- 2 tbsp olive oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups pumpkin purée or roasted pumpkin
- 4 cups vegetable or chicken broth
- 1 cup cream or coconut milk
- 10 oz potato gnocchi
- ½ tsp thyme or rosemary
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 5 minutes.
- Add Pumpkin and Broth: Stir in the pumpkin purée or roasted pumpkin along with the vegetable or chicken broth. Add thyme or rosemary, salt, and pepper to taste. Bring the mixture to a gentle simmer and let it cook for 5 minutes to meld the flavors.
- Cook Gnocchi: Add the potato gnocchi directly into the simmering soup. Cook for 3 to 4 minutes or until the gnocchi float to the surface and are tender.
- Finish with Cream: Stir in the cream or coconut milk and heat gently. Avoid boiling once the cream is added to prevent curdling.
- Serve: Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese and additional herbs if desired. Serve immediately for best results.
Notes
- Use shelf-stable or homemade gnocchi according to your preference.
- For a dairy-free version, substitute cream with coconut milk.
- Vegetarian if using vegetable broth; otherwise, adjust accordingly.
- Ensure not to boil the soup after adding cream to keep it smooth.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
