Pumpkin Gnocchi Soup

A savory and comforting Fall soup.
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Heather


  • 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


  1. 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.
  2. 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.
  3. Stir in milk and bring back to a simmer. Add gnocchi and continue simmering for another 5- 6 mins.
  4. Serve garnished with creme fraiche, pepitas and chives.

Recipe Notes

*Please use as many organic ingredients as possible.*