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Creamy Pumpkin Soup with Gnocchi

A smooth and full-flavored creamy pumpkin soup enhanced with a sharp savoriness from blue cheese sauce, perfect for cozy fall evenings and company-worthy meals.

  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 cup gnocchi
  • 1/2 cup blue cheese, crumbled

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté until translucent.
  3. Stir in pumpkin puree and vegetable broth; bring to a simmer.
  4. Add nutmeg, salt, and pepper; simmer for 15 minutes.
  5. Add gnocchi and cook until they float to the surface, about 3-4 minutes.
  6. Stir in heavy cream and blue cheese until cheese melts and soup is creamy.
  7. Adjust seasoning as needed and serve warm.

Notes

This soup pairs wonderfully with crusty bread for a complete fall meal. The blue cheese adds a unique depth of flavor that balances the sweetness of the pumpkin. For a vegetarian option, use vegetable broth.

  • Author: Sophie Lane
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 45mg