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.
