When you want something cozy, creamy, and comforting, this pumpkin gnocchi soup is exactly the kind of recipe to make. It’s rich and creamy without being complicated, and the pumpkin adds a subtle sweetness that works so well with the savory broth, vegetables, and warm spices.
The gnocchi makes this soup especially satisfying. Those soft little pillows cook right in the pot, soaking up all that creamy pumpkin broth while the carrots, celery, onion, and garlic add plenty of savory flavor.
And the best part? This pumpkin gnocchi soup comes together in one pot, making it a great option for an easy weeknight dinner when you want something warm and filling without a lot of fuss.
If you love cozy fall soups like this, be sure to try our pumpkin sausage soup next!
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Why You’ll Love This Recipe
- Cozy and comforting: This is the kind of soup that’s perfect for chilly days and nights when you want something warm and satisfying.
- Creamy pumpkin broth: Pumpkin puree and heavy cream create a rich, velvety base with just the right amount of pumpkin flavor.
- Gnocchi makes it hearty: The soft gnocchi turns this soup into a filling meal rather than just a starter.
- One-pot recipe: Everything cooks in one large pot, so there’s less cleanup afterward.
- Easy ingredients: You only need a handful of simple ingredients to make a flavorful homemade soup.
- Perfectly spiced: Cinnamon and nutmeg add a subtle warmth that pairs beautifully with the pumpkin.
- Packed with vegetables: Onion, carrots, celery, and garlic give the soup a flavorful and savory base.
- Great for fall: This is an easy way to bring pumpkin into a cozy dinner recipe without making another pumpkin dessert.
Key Ingredients
The full list of ingredients and their exact amounts can be found in the recipe card at the end of the post.
- Gnocchi: The hearty base of the dish, adding soft, pillowy bites that make the soup extra comforting and filling.
- Pumpkin puree: Adds cozy pumpkin flavor while giving the broth a naturally creamy texture and subtle sweetness.
- Chicken broth: Creates the flavorful base of the soup and helps bring all the ingredients together.
- Heavy cream: Makes the soup rich, smooth, and extra creamy.
- Onion, carrots & celery: Build a flavorful savory base and add a little sweetness, texture, and color.
- Garlic: Adds a savory punch that makes the creamy pumpkin broth even more flavorful.
- Cinnamon & nutmeg: Bring warm, subtle spice that pairs beautifully with the pumpkin.
Variations
- Add cooked chicken: Stir in shredded or chopped cooked chicken to make the soup even heartier.
- Use vegetable broth: Swap the chicken broth for vegetable broth if you’d like to make the soup vegetarian.
- Add more vegetables: Spinach, kale, mushrooms, or extra carrots would all work well in this soup.
- Try different gnocchi: Potato gnocchi works beautifully, but you can use another variety if that’s what you have on hand.
- Add some heat: A pinch of red pepper flakes would add a little warmth to the creamy broth.
- Finish with Parmesan: Sprinkle grated Parmesan over each bowl for an extra savory finish.
- Use fresh herbs: Try adding a little fresh thyme or sage along with the parsley for even more fall flavor.
- Make it extra creamy: For an even richer soup, add a little more heavy cream to suit your preference.
How to Make Pumpkin Gnocchi Soup
1: Sauté the veggies over medium heat until the onions are translucent.
2: Add the broth, seasoning, and spices and cook until fragrant.
3: Stir in the pumpkin. Then, add the gnocchi and simmer until the gnocchi is cooked and the vegetables are tender.
4: Mix in the cream and parsley and enjoy!
Expert Tips
- Use plain pumpkin puree: Make sure you’re using pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- Don’t rush the vegetables: Let the onions, carrots, celery, and garlic cook until the onions are translucent to build a flavorful base.
- Watch the gnocchi: Gnocchi cooks quickly, so keep an eye on it during the final few minutes.
- Don’t overcook the gnocchi: Once the gnocchi is cooked, move on to serving so it doesn’t become overly soft.
- Add the pumpkin before the gnocchi: Stirring the pumpkin into the broth first helps distribute it evenly throughout the soup.
- Taste before serving: After adding the cream and parsley, taste the soup and adjust the seasoning if needed.
- Chop the vegetables evenly: Similar-sized pieces will cook more evenly and give the soup a better texture.
Pumpkin Gnocchi Soup FAQs
Pumpkin gnocchi soup is savory, creamy, and comforting with a subtle sweetness from the pumpkin. chicken broth, garlic, onion, carrots, celery, and Parmesan balance the pumpkin, while cinnamon and nutmeg add gentle warmth without making the soup taste like dessert.
Pumpkin adds body, creamy texture, and mild sweetness to savory dishes. In this soup, it works especially well with broth, garlic, herbs, warm spices, and creamy ingredients because those flavors balance the pumpkin’s natural sweetness.
Pumpkin pairs especially well with garlic, onion, sage, thyme, parsley, nutmeg, cinnamon, Parmesan, and black pepper. Italian sausage or cooked chicken can also add savory depth if you want to make the soup heartier.
Absolutely. Cooked shredded or chopped chicken is an easy addition that makes the soup more substantial. You could also experiment with cooked Italian sausage for a richer, more savory flavor.
Spinach, kale, mushrooms, and additional carrots are all good options. Add hearty vegetables early enough for them to become tender, while delicate greens such as spinach can be stirred in toward the end.
Stir in additional broth a little at a time until you reach your preferred consistency. If you’re reheating leftovers, the soup will usually need extra liquid because the gnocchi absorbs broth as it sits.
Yes. Allowing the soup to simmer briefly can reduce some of the liquid, although you should be careful not to overcook the gnocchi. The gnocchi itself also contributes starch and body to the broth.
For best quality, enjoy refrigerated leftovers within 4 days. Keep the soup covered and refrigerated, and discard leftovers that have been left at room temperature for an extended period.
You can freeze the soup, but the texture of the gnocchi and creamy broth may change after freezing and thawing. If freezing is important, the best texture is generally achieved by preparing and freezing the soup before adding the gnocchi, then cooking fresh gnocchi when reheating.
Reheat leftovers gently in a saucepan over medium-low heat, stirring occasionally. You can also reheat individual servings in the microwave, using shorter intervals and stirring between them.
Warm it gently rather than bringing it to a vigorous boil. If the soup has thickened in the refrigerator, add a splash of chicken or vegetable broth while reheating and stir until the desired consistency returns.
Great Pairings for Pumpkin Gnocchi Soup
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Pumpkin Gnocchi Soup
Ingredients
- 16 ounce package gnocchi
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 15 ounce pumpkin puree
- 4 cups chicken broth
- 1 ½ cups heavy cream
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, celery, and garlic to the pot and cook until onions become translucent.
- Now, pour in chicken broth and sprinkle in spices and seasoning. Stir until combined and let cook over low-medium heat for 5-7 minutes.
- Stir in pumpkin purée.
- Add in the gnocchi and let cook for 4-5 minutes or until gnocchi is cooked and vegetables are tender.
- Sprinkle with the fresh parsley and stir until combined.
- Serve and enjoy.
Notes
- Use plain pumpkin puree: Make sure you’re using pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- Don’t rush the vegetables: Let the onions, carrots, celery, and garlic cook until the onions are translucent to build a flavorful base.
- Watch the gnocchi: Gnocchi cooks quickly, so keep an eye on it during the final few minutes.
- Don’t overcook the gnocchi: Once the gnocchi is cooked, move on to serving so it doesn’t become overly soft.
- Add the pumpkin before the gnocchi: Stirring the pumpkin into the broth first helps distribute it evenly throughout the soup.
- Taste before serving: After adding the cream and parsley, taste the soup and adjust the seasoning if needed.
- Chop the vegetables evenly: Similar-sized pieces will cook more evenly and give the soup a better texture.
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