Description
A comforting creamy pumpkin soup with gnocchi, perfect for chilly evenings and celebrating autumn flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 can (13.5 oz) coconut milk
- 2 cups gnocchi
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
- Add pumpkin puree, vegetable broth, nutmeg, and cinnamon. Simmer until the pumpkin is tender.
- Use an immersion blender to blend the soup until smooth. Stir in coconut milk.
- Add gnocchi to the pot and cook until they float to the surface, indicating they’re done.
- Season with salt and pepper to taste. Serve hot, garnished with parsley.
Notes
Top with coconut cream or roasted pumpkin seeds. Pairs well with whole-grain bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg