As I curled up with a warm bowl of soup, the comforting aroma of pumpkin and spices enveloped me like a favorite sweater on a chilly fall evening. This Cozy Pumpkin Gnocchi Soup with Gorgonzola Cream is a delightful blend of soft gnocchi and smooth pumpkin, elevated by a hint of sage and nutmeg. Not only is this recipe a quick 30-minute fix for busy weeknights, but it’s also the kind of vegetarian comfort food that wraps you in warmth with every spoonful. Whether you’re hosting friends or just craving a cozy evening in, this soup will certainly become a go-to dish in your kitchen. Ready to dive in and discover just how easy it is to create this delicious fall favorite? Why is Pumpkin Gnocchi Soup a Must-Try? Cozy Comfort: This soup is the ultimate hug in a bowl, perfect for chilly evenings or comforting meals. Quick Preparation: With just 30 minutes needed, busy weeknights won’t be a hassle. Flavor Fusion: The creamy pumpkin combined with sage and nutmeg creates a gorgeous fall flavor profile that delights the senses. Versatile Swaps: With easy ingredient substitutions, you can tailor it to your taste – try Broccoli Cheddar Soup for something different! Crowd-Pleaser: Impress friends or family with its inviting aroma and mouthwatering flavor, ensuring it doesn’t last long on the table. Embrace the season with this delightful recipe that’s sure to warm hearts and homes alike! Pumpkin Gnocchi Soup Ingredients • Here’s what you’ll need to make your delicious Pumpkin Gnocchi Soup! For the Soup Base Vegetable Oil – Adds fat for sautéing; substitute with olive oil for a unique twist. Butter – Introduces richness and flavor; can replace with margarine for a dairy-free version. Onion – Provides a savory foundation; yellow or white onions work beautifully. Garlic – Brings depth to the dish; opt for fresh over powdered for best results. Kosher Salt – Enhances the overall taste; feel free to use sea salt as a substitute. Ground Nutmeg – Adds a warm, seasonal aroma; cinnamon can stand in but is more potent. Canned Pumpkin Puree – The star ingredient for your Pumpkin Gnocchi Soup; ensure it’s plain and not pie filling. Vegetable/Chicken Broth – Contributes liquid and flavor; low-sodium versions help control salt. For the Cheese Sauce Butter (for cheese sauce) – Thickens the mixture; vegan butter can be swapped in if desired. All-Purpose Flour – A crucial element for the roux that thickens the cream sauce; gluten-free flour works for a gluten-free option. Half and Half – Provides creaminess in the soup; coconut milk can be used for a dairy-free alternative. Gorgonzola Cheese – Delivers a savory, creamy flavor; feel free to swap with any soft blue cheese you prefer. For the Gnocchi Cooked Gnocchi – The heart of the soup; using fresh store-bought is highly recommended, while homemade pumpkin gnocchi is a delightful touch if you’re feeling adventurous. For Garnish Sage Leaves – Infuse the soup with a fragrant touch; thyme is a suitable substitute if you don’t have sage on hand. Enjoy creating this hearty, fall-inspired Pumpkin Gnocchi Soup that’s sure to become a cherished recipe in your cooking arsenal! Step‑by‑Step Instructions for Cozy Pumpkin Gnocchi Soup with Gorgonzola Cream Step 1: Sauté the Foundations In a large pot, heat 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat until the butter melts and starts to bubble. Add 1 diced onion and sauté for about 5 minutes until it turns soft and translucent. Then, incorporate 2 minced garlic cloves, 1 teaspoon of kosher salt, and ½ teaspoon of ground nutmeg, stirring for about 30 seconds until fragrant. Step 2: Create the Pumpkin Mixture Stir in 1 can of pumpkin puree, ensuring it combines smoothly with the sautéed mixture. Gradually pour in 4 cups of vegetable or chicken broth, stirring well. Bring the soup to a gentle simmer over medium heat, allowing it to meld for about 10 minutes while you prepare the cheese sauce, stirring occasionally to prevent sticking. Step 3: Prepare the Cheese Sauce In a separate saucepan, melt 4 tablespoons of butter over medium-low heat. Whisk in ¼ cup of all-purpose flour, stirring constantly for about 1-2 minutes until a roux forms. Gradually add 2 cups of half and half, continuing to whisk for roughly 5 minutes until the mixture thickens and gently bubbles. Stir in 4 ounces of crumbled gorgonzola cheese, allowing it to melt completely. Step 4: Cook the Gnocchi While the cheese sauce thickens, bring a large pot of salted water to a boil. Add in 16 ounces of cooked gnocchi, and cook according to package instructions, usually about 3-4 minutes, or until they float to the surface. Drain the gnocchi well and set them aside. Step 5: Combine the Soup Once the pumpkin soup has simmered, pour the creamy cheese sauce into the pot with the pumpkin mixture. Using an immersion blender, blend until smooth and creamy, ensuring a velvety texture throughout. Adjust seasoning if needed, adding more salt or nutmeg to taste. Step 6: Serve the Soup Ladle generous portions of your cozy pumpkin gnocchi soup into bowls. For a delightful touch, add the cooked gnocchi to each bowl and garnish with crispy fried sage leaves. Enjoy this heartwarming dish perfect for chilly evenings! What to Serve with Cozy Pumpkin Gnocchi Soup with Gorgonzola Cream Pair this heartwarming bowl of soup with delightful accompaniments that amplify its comfort and cozy flavors. Crusty Bread: Freshly baked bread is perfect for dipping, soaking up the creamy goodness of the soup. The crusty texture contrasts beautifully with the smoothness of the gnocchi soup. Arugula Salad: A simple arugula salad with a light vinaigrette adds a peppery bite and freshness, balancing the dish’s richness. Consider tossing in some shaved parmesan for an extra touch of flavor. Roasted Vegetables: Seasonal roasted veggies, like Brussels sprouts or carrots, bring earthy flavors and various textures that complement the soup wonderfully. Their natural sweetness enhances the sweetness of the pumpkin. Cheese and Charcuterie Board: Create a small spread with assorted cheeses, cured meats, and nuts. This allows guests to nibble in between bites of soup, adding layers of flavor to the meal. Sage-Infused Oil: Drizzle sage-infused olive oil over the soup before serving for an extra punch of herby flavor. It ties in with the sautéed sage garnish and adds a touch of elegance. Spiced Apple Cider: A warm glass of spiced apple cider or mulled wine offers a comforting drink that enhances the fall flavors. Its seasonal spices will resonate beautifully with the nutmeg in the soup. Pumpkin Spice Cookies: For dessert, serve delicate pumpkin spice cookies to keep the autumn theme alive. Their spiced sweetness pairs perfectly after a hearty bowl of soup, leaving a lingering sense of fall bliss. Crispy Fried Sage Leaves: Not only do they make for a lovely garnish, but also serve them on the side for added crunch and flavor! Their herbaceous notes shine alongside the gnocchi soup’s creamy charm. Pumpkin Gnocchi Soup Variations & Substitutions Feel free to make this cozy pumpkin gnocchi soup your own with these simple yet delightful variations! Dairy-Free: Swap half and half with coconut milk for a creamy texture without dairy. Your soup will still sing with flavor! Gluten-Free: Use gluten-free flour in the cheese sauce for a beautiful thickener that doesn’t compromise taste. Letting everyone enjoy their meal is so rewarding! Hearty Addition: Add roasted chicken or turkey for a protein boost. This twist transforms the soup into a heartier meal perfect for chilly evenings. Vegetable Boost: Toss in chopped carrots or sweet potatoes for extra sweetness and nutrition, giving your bowl more seasonal charm. Cheese Swap: Substitute the gorgonzola with feta or goat cheese for a zesty kick that beautifully complements the pumpkin. These alternatives truly add a delightful twist! Herb Variation: Swap sage with thyme or rosemary for a different herbaceous note, tailoring that lovely aroma to your liking. Each herb offers a unique flavor profile. Spicy Kick: Add a pinch of red pepper flakes to the soup for a gentle heat that warms your soul. It’s like a cozy hug with a little extra spice! Noodle Twist: Use a different type of pasta or gnocchi, such as whole wheat or spinach gnocchi, for added nutrition and a pop of color in your dish. With these variations, you’ll keep the joy of this pumpkin gnocchi soup alive in new and exciting ways; just like how a warm Chicken Noodle Soup warms hearts! How to Store and Freeze Pumpkin Gnocchi Soup Fridge: Store leftover pumpkin gnocchi soup in an airtight container for up to 4 days. The flavors actually improve overnight, making it a wonderful make-ahead meal! Freezer: For longer storage, freeze the pumpkin soup without gnocchi for up to 3 months. Add freshly cooked gnocchi upon reheating to maintain their perfect texture. Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally until warm throughout. Room Temperature: Avoid leaving pumpkin gnocchi soup out for more than 2 hours to ensure food safety; always refrigerate leftovers promptly. Make Ahead Options These Cozy Pumpkin Gnocchi Soup preparations are perfect for meal prep enthusiasts! You can prepare the pumpkin base and the cheese sauce up to 3 days in advance, allowing the flavors to meld beautifully overnight. Simply store them in airtight containers in the refrigerator. When you’re ready to serve, cook the gnocchi according to package instructions and reheat the pumpkin mixture on the stovetop over low heat, stirring gently to maintain creaminess. Once warmed through, combine the cheese sauce and pumpkin blend, then top with fresh gnocchi and crispy sage leaves. By prepping in advance, you’ll enjoy a delicious, comforting meal in no time, perfect for busy weeknights! Expert Tips for Pumpkin Gnocchi Soup Slow and Steady: Add half and half gradually to the soup; this prevents curdling and ensures a smooth, creamy texture. Perfectly Cooked Gnocchi: Only cook gnocchi until they float to the surface. Overcooking leads to mushy texture, which you want to avoid! Quality Pumpkin Puree: Always choose plain pumpkin puree instead of pie filling. The latter can disrupt the delicate balance of flavors in your Pumpkin Gnocchi Soup. Crispy Gnocchi Finish: For a delightful contrast, sauté cooked gnocchi in a little butter until they’re golden. This adds a pleasing texture to your soup. Flavor Adjustments: Feel free to tweak the spices according to your preference; adding a hint more nutmeg can amplify the fall flavors beautifully. Pumpkin Gnocchi Soup Recipe FAQs How do I choose the best pumpkin puree? When selecting pumpkin puree, always opt for plain, canned pumpkin rather than pumpkin pie filling, which contains added sugars and spices that can throw off your soup’s flavor. Look for a brand that has a smooth texture and a deep orange color, indicating a rich pumpkin taste. If you prefer, you can also roast a fresh pumpkin, scoop out the flesh, and blend it into a puree for a fresher flavor. What’s the best way to store leftover pumpkin gnocchi soup? Absolutely! To store leftover pumpkin gnocchi soup, place it in an airtight container in the fridge for up to 4 days. The flavors develop and deepen overnight, making leftovers even more delicious! Ensure the soup is completely cooled before refrigerating, and always seal the container tight to prevent any odors from the fridge affecting the soup’s taste. Can I freeze pumpkin gnocchi soup? Yes, you can freeze pumpkin gnocchi soup! However, for best results, avoid adding the gnocchi before freezing. Allow your soup to cool, then transfer it to freezer-safe containers or bags, leaving some space for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then gently reheat on the stove, adding fresh, cooked gnocchi to maintain their texture. Why did my gnocchi turn out mushy? Very common! If your gnocchi turned out mushy, it’s likely due to overcooking them. Gnocchi should only be cooked until they float to the surface, which usually takes about 3-4 minutes. For an added twist, consider sautéing cooked gnocchi in butter until golden after boiling. This gives them a crispy texture that complements the creamy soup beautifully. Are there any dietary considerations I should be aware of? Absolutely! This pumpkin gnocchi soup is vegetarian, but if you’re cooking for someone with dairy allergies, you can easily modify it using dairy-free alternatives, like vegan butter for sautéing and coconut milk instead of half and half. Always check that the gnocchi you choose are also free from any ingredients that may trigger allergies, such as gluten or eggs. Creamy Pumpkin Gnocchi Soup for Cozy Fall Nights This Creamy Pumpkin Gnocchi Soup is a comforting vegetarian dish perfect for chilly evenings, featuring soft gnocchi, pumpkin, and aromatic spices. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 bowlsCourse: SoupCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Vegetable Oil or olive oil2 tablespoons Butter or margarine for dairy-free1 medium Onion diced, yellow or white2 cloves Garlic minced1 teaspoon Kosher Salt or sea salt0.5 teaspoon Ground Nutmeg substitute with cinnamon if needed1 can Canned Pumpkin Puree ensure it's plain and not pie filling4 cups Vegetable/Chicken Broth low-sodium recommendedFor the Cheese Sauce4 tablespoons Butter for cheese sauce, or vegan butter0.25 cup All-Purpose Flour or gluten-free flour2 cups Half and Half or coconut milk for dairy-free4 ounces Gorgonzola Cheese or any soft blue cheeseFor the Gnocchi16 ounces Cooked Gnocchi fresh store-bought recommendedFor Garnisha few Sage Leaves or thyme as a substitute Equipment large potsaucepanImmersion blender Method Step-by-Step InstructionsIn a large pot, heat 2 tablespoons of vegetable oil and 2 tablespoons of butter over medium heat until the butter melts and starts to bubble. Add 1 diced onion and sauté for about 5 minutes until it turns soft and translucent. Then, incorporate 2 minced garlic cloves, 1 teaspoon of kosher salt, and ½ teaspoon of ground nutmeg, stirring for about 30 seconds until fragrant.Stir in 1 can of pumpkin puree, ensuring it combines smoothly with the sautéed mixture. Gradually pour in 4 cups of vegetable or chicken broth, stirring well. Bring the soup to a gentle simmer over medium heat, allowing it to meld for about 10 minutes while you prepare the cheese sauce, stirring occasionally to prevent sticking.In a separate saucepan, melt 4 tablespoons of butter over medium-low heat. Whisk in ¼ cup of all-purpose flour, stirring constantly for about 1-2 minutes until a roux forms. Gradually add 2 cups of half and half, continuing to whisk for roughly 5 minutes until the mixture thickens and gently bubbles. Stir in 4 ounces of crumbled gorgonzola cheese, allowing it to melt completely.While the cheese sauce thickens, bring a large pot of salted water to a boil. Add in 16 ounces of cooked gnocchi, and cook according to package instructions, usually about 3-4 minutes, or until they float to the surface. Drain the gnocchi well and set them aside.Once the pumpkin soup has simmered, pour the creamy cheese sauce into the pot with the pumpkin mixture. Using an immersion blender, blend until smooth and creamy, ensuring a velvety texture throughout. Adjust seasoning if needed, adding more salt or nutmeg to taste.Ladle generous portions of your cozy pumpkin gnocchi soup into bowls. For a delightful touch, add the cooked gnocchi to each bowl and garnish with crispy fried sage leaves. Enjoy this heartwarming dish perfect for chilly evenings! Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 10mgCalcium: 200mgIron: 2mg NotesLeftovers can be stored in an airtight container for up to 4 days. For freezing, omit gnocchi and freeze for up to 3 months. Reheat on the stove over medium heat. Tried this recipe?Let us know how it was!
