Roasted Pumpkin and Potato Soup with Gnocchi

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 minutes
Cook Time 20 minutes
Course Main Dish, Soup
Servings 8
Calories 380 kcal



  • 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)


  • 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.


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