Pumpkin Gnocchi Soup
Our pumpkin gnocchi soup is rich, creamy, and uncomplicated. The pumpkin adds a subtle sweetness perfect with the savory broth and vegetables.
Servings: 6 Servings
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.