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.

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!