Name: Creamy Pumpkin Soup with Gnocchi & Sage
Prep time: 5 min
Cook time: 35 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons butter, divided (plus more as needed); 1 (1 pound) package vacuum-packed gnocchi (I use mini gnocchi); Salt and pepper to taste; 8-10 fresh sage leaves; 1/2 onion, diced; 1 (14.5 ounce) can pumpkin puree; 3 cups chicken broth; 2 teaspoons cider vinegar; 2 teaspoons brown sugar; 1/2 cup heavy cream

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CREAMY PUMPKIN SOUP WITH GNOCCHI & SAGE – This rich and satisfying soup is made with pumpkin, browned gnocchi, and fresh sage. It’s so simple it can be completed in just one pot.

Here’s what you need

Butter
Vacuum-packed gnocchi
Salt and pepper
Fresh sage leaves
Onion
Canned pumpkin puree
Chicken broth
Cider vinegar
Brown sugar
Heavy cream

Let’s get started

First start by gathering and preparing all the ingredients on the list. It’s always easiest to follow a recipe when you’ve measured and chopped as much as possible ahead of time.

Heat a large stock pot to medium heat. Add 2 tablespoons of butter and melt it completely. Add the gnocchi in a single layer. Cook on both sides until golden brown, about 2-3 minutes per side. You may need to add more butter during this process to keep the gnocchi from sticking to the bottom of the pot.

For larger gnocchi, you can cook one side completely, then flip to cook the other side. Smaller gnocchi can be stirred periodically until it is mostly browned and crisp. Move the cooked gnocchi to a plate. Season it to taste with salt and pepper, and cover with foil to keep warm.

You may need to add additional butter to the pot at this point. You want enough to have a thin layer across the bottom. Add the sage leaves. Cook until they just begin to crisp up, about 1-2 minutes on each side. Transfer them to a paper towel to cool.

Add the diced onion to the remaining butter in the pot. Cook for 3-5 minutes, until the onion softens and becomes translucent. Add the canned pumpkin puree, chicken broth, cider vinegar, and brown sugar. Whisk all of that together until completely incorporated. Set the heat to medium-high and bring the pumpkin mixture to a boil. Then cover, reduce the heat to low, and simmer for about 15 minutes.

Blend the soup (either using an immersion blender or traditional blender) on medium speed until smooth. Return the soup to the pot and set the heat to medium. Add the heavy cream and salt and pepper to taste, whisk to combine. Cook for about 5 minutes.

Set aside enough cooked gnocchi to garnish each serving bowl and add the rest to the soup. Portion out the soup into individual bowls and top with the sage leaves and gnocchi.

I like to serve Creamy Pumpkin Soup with Gnocchi and Sage with grilled cheese. It would also be lovely served with a fresh green salad (maybe something with apples and walnuts), garlic bread, or roasted vegetables.

Tips & Tricks

Gnocchi: You can use regular gnocchi or mini gnocchi for this recipe. If you can’t easily find mini gnocchi (and you want it bite-sized) you can cut the regular sized version in half before cooking.

Vegetarian: You can make this soup vegetarian by replacing the chicken broth with vegetable broth.

Make ahead: Complete steps 1-8 of the recipe. Let the soup, gnocchi, and leaves cool completely. Store each separately in the refrigerator for up to 3 days. When ready to serve, reheat the soup in a large stock pot and complete the remaining steps of the recipe.

Do you love pumpkin? Try my Pumpkin Pie Truffles, Pumpkin Chocolate Chip Mini Loaves, or Pumpkin Cheesecake.

Creamy Pumpkin Soup with Gnocchi & Sage

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 5 minutes

CREAMY PUMPKIN SOUP WITH GNOCCHI & SAGE - This rich and satisfying soup is made with pumpkin, browned gnocchi, and fresh sage. It's so simple it can be completed in just one pot.

Ingredients

3 tablespoons butter, divided (plus more as needed)
1 (1 pound) package vacuum-packed gnocchi (I use mini gnocchi)
Salt and pepper to taste
8-10 fresh sage leaves
1/2 onion, diced
1 (14.5 ounce) can pumpkin puree
3 cups chicken broth
2 teaspoons cider vinegar
2 teaspoons brown sugar
1/2 cup heavy cream

Instructions

In a large stock pot set to medium heat, add 2 tablspoons of the butter.
Once the butter has melted, add the gnocchi in a single layer. Cook until golden brown, about 2-3 minutes. Flip and cook until the other side is golden brown, another 2-3 minutes. Add more butter as needed to keep the gnocchi from sticking to the pot. For mini gnocchi: keeping the gnocchi in a single layer as much as possible, stir every few minutes, until the gnocchi is mostly browned and crisp.
Transfer the cooked gnocchi to a plate, season to taste with salt and pepper, and cover to keep warm.
If needed, add an additional 1 tablespoon of butter to the pan to ensure there is a thin layer of melted butter. Add the sage leaves and cook for 1-2 minutes on each side, just long enough for them to start to crisp up. Remove and set aside.
Add the diced onion. Cook for 3-5 minutes, until the onion becomes soft and translucent.
Add the pumpkin puree, chicken broth, cider vinegar, and brown sugar. Whisk to combine.
Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 15 minutes.
Using an immersion blender or traditional blender, blend until smooth. Return the soup to the pot.
With the heat set to medium, add the heavy cream, salt and pepper to taste, and more chicken broth as needed to reach desired consistency. Whisk to combine, cook for an additional 5 minutes.
Add most of the cooked gnocchi, reserving the rest for garnish.
Serve in individual bowls, garnish with sage leaves and the reserved gnocchi.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 568mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 3g

Nutritional information is provided as a courtesy and is only an estimate.