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Roasted Pumpkin and Potato Soup with Gnocchi

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Print Recipe
Total Time30 Mins
Prep Time10 Mins
Cook Time20 Mins
ServingsServes 8
Prep Method: BoiledPan Fried

Dish

SoupMain Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 8

Ingredients

+

Soup

  • 3 cups Canned Pumpkin Puree
  • 3 cups Prepared Mashed Potatoes (From Dehy Flakes)
  • 4 cups Vegetable Stock
  • 2 cups Half & Half
  • 2 tablespoons Sea Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • 1 teaspoon Orange Zest (Optional)
  • ¼ cup Freshly Squeezed Orange Juice
  • ½ teaspoon Freshly Grated Nutmeg
+

Garnish

  • 1 package (16 ounces) Potato Gnocchi, cooked, & drained
  • 6 ounces Pancetta (Bacon or Prosciutto can be subbed), diced, and crisped up in a pan.
  • As needed Sage Leaves (fried in olive oil for 20-30 seconds)

Preparation

  1. In a large pot over medium heat, combine the ingredients for the soup. Whisk them together until the soup is creamy and slightly thickened.  Bring the soup to a boil then reduce to a simmer and allow the soup to cook for about 20 minutes. It should reduce by about 25% in volume and coat the back of a spoon nicely.
  2. Adjust the seasoning if desired.
  3. Remove from the heat and keep warm until ready to serve.
  4. To prepare the gnocchi, bring a pot of water to a boil then reduce to a simmer. Add in the prepared potato gnocchi, cook for 5-6 minutes or until the gnocchi float. Carefully remove the gnocchi and place on a plate with a drizzle of olive oil, this will prevent the gnocchi from sticking to each other as well as prevent them from drying out.
  5. To serve, portion 8 ounces of soup into a bowl (a hollowed pumpkin can also be used as a serving bowl). Arrange roughly six gnocchi in each bowl of soup then top with some crispy pancetta and sage if desired. Enjoy!

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Nutrition Facts Per Serving

Calories

380

Fat

22g

Sodium

2720mg

Cholesterol

60mg

Vitamin C

4mg

Carbohydrates

35g

Fiber

3g

Protein

13g

Potassium

519mg

Sugar

10g

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