Roasted Pumpkin and Potato Soup with Gnocchi

Name: Roasted Pumpkin and Potato Soup with Gnocchi
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 Cups Canned pumpkin puree; 3 Cups Prepared mashed potatoes (from dehydrated flakes); 4 Cups Vegetable stock; 2 Cups Half & half; 2 Tablespoons Sea salt; 2 Teaspoons Black pepper; 1 Teaspoon Orange zest (optional); ¼ Cup Orange juice (freshly squeezed); ½ Teaspoon Nutmeg (freshly grated); 16 Ounce package Potato gnocchi (cooked, drained); 6 Ounces Pancetta (diced, crisped up in a pan (bacon or prosciutto can be subbed)); Sage leaves (as needed, fried in olive oil for 20-30 seconds))

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Roasted Pumpkin and Potato Soup with Gnocchi

Potatoes USA

Pumpkin and potatoes are whisked together in a velvet smooth soup perfect for fall time. Tender gnocchi and crispy Italian style bacon garnish the soup and make for the ultimate autumn treat.

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Prep Time 10

Cook Time 20

Course Main Dish, Soup

Servings

Calories 380 kcal

Ingredients

Soup

3 Cups Canned pumpkin puree
3 Cups Prepared mashed potatoes from dehydrated flakes
4 Cups Vegetable stock
2 Cups Half & half
2 Tablespoons Sea salt
2 Teaspoons Black pepper
1 Teaspoon Orange zest optional
¼ Cup Orange juice freshly squeezed
½ Teaspoon Nutmeg freshly grated

Garnish

16 Ounce package Potato gnocchi cooked, drained
6 Ounces Pancetta diced, crisped up in a pan (bacon or prosciutto can be subbed)
Sage leaves as needed, fried in olive oil for 20-30 seconds)

Instructions

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 soup nicely.
Adjust the seasoning if desired.
Remove from the heat and keep warm until ready to serve.
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.
To serve top 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.

Nutrition

Calories: 380kcalCarbohydrates: 35gProtein: 13gFat: 22gCholesterol: 60mgSodium: 2720mgPotassium: 519mgFiber: 3gSugar: 10gVitamin C: 4mg