Pumpkin Sage Gnocchi Soup
There’s something incredibly comforting about a bowl of warm, velvety soup on a crisp autumn day, and this Pumpkin Sage Gnocchi Soup fits the bill perfectly. Combining tender gnocchi with the rich, earthy flavor of pumpkin and the fragrant aroma of sage, this soup is both simple to make and utterly satisfying. Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve guests, this recipe delivers a harmonious blend of seasonal flavors and creamy texture that’ll keep everyone coming back for more.
Why It’s Crowd-Pleasing
This Pumpkin Sage Gnocchi Soup is a crowd favorite for several reasons. First, it’s easy to prepare, requiring minimal ingredients that come together in just about 30 minutes. The gnocchi adds delightful pillowy bites that contrast beautifully with the smooth pumpkin base. The herbs—sage and thyme—bring warmth and depth without overpowering the subtle sweetness of the pumpkin. Plus, the splash of cream enriches the soup, making it luscious without feeling heavy. It’s elegant enough for entertaining but cozy enough for a quiet night in.
What You’ll Need
- 1 pound gnocchi: Fresh or store-bought, potato gnocchi works best for a tender texture.
- 1 tablespoon olive oil: For sautéing onions and garlic.
- 1 medium onion, diced: Adds sweetness and depth.
- 2 cloves garlic, minced: For aromatic flavor.
- 4 cups vegetable broth: The flavorful base of the soup.
- 2 cups pumpkin puree: Use canned or fresh pumpkin puree.
- 1 teaspoon dried sage: The star herb that complements pumpkin beautifully.
- 1 teaspoon dried thyme: Adds subtle earthiness.
- Salt and pepper to taste: To balance and enhance flavors.
- 1 cup heavy cream: For a rich and creamy finish.
- Fresh sage leaves: Optional garnish for a pop of color and aroma.
What’s in the Gear List
- Large soup pot or Dutch oven – to cook the soup evenly.
- Wooden spoon or silicone spatula – for sautéing and stirring.
- Chef’s knife – for dicing onion and mincing garlic.
- Cutting board – to prep veggies safely.
- Measuring cups and spoons – for precise ingredient amounts.
- Ladle – to serve the soup easily.
Pumpkin Sage Gnocchi Soup Made Stepwise
Step 1: Sauté the aromatics
Heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until the onion becomes translucent and soft—about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, making sure it doesn’t brown.
Step 2: Build the flavorful base
Pour in the vegetable broth and stir in the pumpkin puree, dried sage, and thyme. Season with salt and pepper to your liking. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Step 3: Cook the gnocchi
Add the gnocchi directly to the simmering soup. They will cook quickly—usually within 3 to 5 minutes—once they float to the surface, they’re done. Stir gently to prevent sticking.
Step 4: Finish with cream
Reduce the heat to low and stir in the heavy cream, warming the soup through without boiling it. Taste and adjust seasoning as necessary.
Step 5: Garnish and serve
Ladle the soup into bowls and garnish with fresh sage leaves if desired. Serve immediately with crusty bread or a simple salad for a complete meal.
Seasonal Flavor Boosts
- Add a pinch of nutmeg to the soup for a warm, spicy undertone.
- Stir in toasted pumpkin seeds just before serving to add crunch and texture.
- Swap the dried sage for fresh chopped sage if available for a brighter herbal flavor.
- Top with a drizzle of browned butter infused with sage for an indulgent twist.
Don’t Do This
- Don’t overcook the gnocchi—they’ll become mushy if left too long in the soup.
- Avoid boiling the soup after adding cream to prevent curdling.
- Don’t skip seasoning; salt and pepper are key to bringing out the pumpkin’s natural sweetness.
- Don’t use pumpkin pie filling instead of plain pumpkin puree—it contains added sugars and spices that will throw off the flavor balance.
Meal Prep & Storage Notes
This Pumpkin Sage Gnocchi Soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to avoid overcooking the gnocchi. If freezing, it’s best to freeze the soup base without the gnocchi. Thaw and reheat the base, then cook fresh gnocchi separately to maintain the perfect texture.
Reader Q&A
Can I use fresh pumpkin instead of canned puree?
Absolutely! To make fresh pumpkin puree, roast peeled and cubed pumpkin until tender, then blend until smooth. It adds a lovely fresh flavor but may require slight adjustments in seasoning and thickness.
Is it possible to make this soup vegan?
Yes! Simply replace the heavy cream with coconut cream or a cashew cream alternative, and ensure your gnocchi does not contain eggs. This swap keeps the soup creamy without dairy.
Can I substitute the vegetable broth with chicken broth?
Definitely, chicken broth works well if you prefer a richer base. Just keep in mind it will alter the flavor slightly but will remain delicious.
How can I make this soup spicier?
To add heat, consider stirring in a pinch of cayenne pepper or red pepper flakes during sautéing or as a garnish. Freshly ground black pepper can also enhance the spice level subtly.
Because You Liked This
- Creamy Roasted Pumpkin Soup – Another velvety pumpkin-based soup packed with warm flavors.
- Creamy Tomato Basil Gnocchi – A delicious twist for gnocchi lovers craving a tomato-forward dish.
Serve & Enjoy
Serve your Pumpkin Sage Gnocchi Soup steaming hot with a sprinkle of fresh sage on top and perhaps some crusty artisan bread on the side. The combination of creamy pumpkin, tender gnocchi, and fragrant herbs makes for a truly memorable meal that’s perfect for chilly evenings or holiday gatherings. This soup is sure to become a seasonal favorite, warming hearts and bellies alike. Enjoy every spoonful!
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Pumpkin Sage Gnocchi Soup
Ingredients
Equipment
Method
- Heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, making sure it doesn’t brown.
- Pour in the vegetable broth and stir in the pumpkin puree, dried sage, and thyme. Season with salt and pepper to taste. Bring to a gentle simmer and cook for about 10 minutes to meld flavors and thicken slightly.
- Add the gnocchi directly to the simmering soup. Cook until they float to the surface, about 3 to 5 minutes. Stir gently to prevent sticking.
- Reduce heat to low and stir in the heavy cream, warming the soup through without boiling. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh sage leaves if desired. Serve immediately.
Notes
- Don’t overcook the gnocchi to avoid mushy texture.
- Use fresh pumpkin puree by roasting and blending pumpkin for a fresh flavor.
- Substitute heavy cream with coconut or cashew cream for a vegan version.
- Store soup in the refrigerator up to 3 days; reheat gently to preserve gnocchi texture.
- Enhance flavor with a pinch of nutmeg or toasted pumpkin seeds before serving.
