Pumpkin Gnocchi Soup

Pumpkin Gnocchi Soup is creamy and comforting with flavors of nutmeg, cinnamon and chipotle. This flavorful soup is bound to become a Fall favorite.

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Gnocchi (pronounced n(y)oh-kee) are small, soft dough dumplings that originated in Italian cuisine but are now popular worldwide. The most common type is potato gnocchi, which consists of mashed potatoes, flour, eggs, cheese, and seasoning formed into small pillow-like shapes.

Gnocchi can be purchased fresh or dried at grocery stores, but many cooks prefer to make them from scratch for the best texture and flavor.

I am not a pumpkin lover. In fact, I don’t get excited when pumpkin season shows up, nor do I stock my refrigerator and cupboards with everything pumpkin. Furthermore, one piece of pumpkin pie at Thanksgiving, and I am good to go until next year. Interestingly enough, the pumpkin recipes that I and my family have created for The Fed Up Foodie blog, I love. This Pumpkin Gnocchi Soup is creamy, savory, and is bursting with the comfort element of gnocchi. And, the absolute best part is that it is incredibly easy to make— I mean INCREDIBLY EASY.

Creative Variations

• Spice it up- Add curry powder or add cayenne or pepper flakes for heat.
• Make it Meatless- Use vegetable broth instead of chicken.
• Go Decadent- Use half-and-half instead of milk.
• Gnocchi Subs- Use cheese, butternut squash or spinach ricotta gnocchi.
• Swap the Gnocchi- Use mini ravioli or tortellini.
• Incorporate Protein- Add roasted chicken, Italian sausage, or crispy bacon.

Helpful Hints

• Use fresh sage rather than dried for more flavor. Start with 1 tsp and add more to taste.
• For a smoother texture, blend half the soup before adding the gnocchi. 
• Add extra spices like allspice or ginger for more depth of flavor.
• Swap the gnocchi for cheese tortellini or butternut squash ravioli.
• Top with pumpkin seeds, roasted veggies, or bacon crumbs for crunch.
• For a creamier soup, use half-and-half instead of milk.

Frequently Asked Questions

Can I make this soup ahead of time?

 Yes, you can prepare the soup up to 3 days in advance. Cool completely before storing in the fridge. Reheat gently before serving. 

Can I freeze the soup?

Yes, this soup freezes well for up to 3 months. Allow to cool completely before transferring to a freezer-safe container. Thaw in the fridge before reheating on the stovetop.

What kind of gnocchi should I use?

Shelf-stable potato gnocchi works best. Fresh gnocchi can also be used but add it at the very end so it doesn’t get mushy.

My soup is too thick, how can I thin it out?

Add more broth or milk to reach your desired consistency. Start with 1/4 cup at a time.

Can I use almond or oat milk instead? 

Yes, just be sure to use unsweetened.

Tips about Pumpkin Gnocchi Soup

• I can not emphasis this enough, don’t skip the chipotle powder. It rounds out the flavors so beautifully. (affiliate)
• Using butter along with olive oil adds a wonderful flavor and extra creaminess. My all time favorite butter is Organic Valley’s Pasture Raised Butter. I love that it has higher omega-3 and CLA levels than your standard butter. Check out Organic Valley to find where they sell this heavenly butter near you.
• Chives, pepitas and creme fraiche are all optional garnishes but I have to say it was a big part of me adoring this Pumpkin Gnocchi Soup. I am sure you are asking, what is creme fraiche? Creme fraiche is like a glorified sour cream that adds a wonderful depth of flavor. Table cream, sour cream or plain yogurt could be substituted also. (affiliate)
• This recipe is phenomenal without any meat, but if desired, add a couple of ounces of chicken breast.

Pumpkin Gnocchi Soup

A savory and comforting Fall soup.

5 from 1 vote

Print Pin Rate

Course: Main

Cuisine: American

Keyword: Easy Pumpkin Soup, Pumpkin Soup

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Calories: 270kcal

Author: Heather

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 med brown onion *diced heaping cup when diced
• 3-4 garlic cloves *minced or crushed
• 1/2 tsp sage
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp chipotle powder
• 2 cups canned pumpkin
• 4 cups chicken broth
• 1 cup whole milk
• 1 lb gnocchi
• salt & pepper to taste
• For the Garnish
• chives *optional
• pepitas *optional
• creme fraiche *optional

Instructions

• In a dutch oven over med/high heat melt butter with olive oil. Add diced onions and sauté until almost translucent- about 3 to 4 mins. Add garlic and continue sautéing for another 2 mins. Add spices. Continue sautéing for another min, stirring consistently. Add pumpkin- mix until onions & spices are thoroughly incorporated.
• Lower to a medium heat. Stir in broth making sure sure broth is thoroughly incorporated into pumpkin. Simmer for approximately 8-10 mins stirring occasionally.
• Stir in milk and bring back to a simmer. Add gnocchi and continue simmering for another 5- 6 mins.
• Serve garnished with creme fraiche, pepitas and chives.

Notes

*Please use as many organic ingredients as possible.*

Nutrition

Calories: 270kcal | Carbohydrates: 39g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 888mg | Potassium: 380mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12927IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 4mg

Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!

If you love Soups then check out these recipes:

Black Bean Soup

Mom’s Chicken Gumbo Soup

Beef and Brussels Sprouts Stew

Hamburger Veggie Soup

Beef Asian Noodle Soup