Pumpkin Gnocchi Soup

This pumpkin gnocchi soup with spinach is savory, slightly sweet, with a hint of spice. This wholesome soup is made by roasting a squash, blending it up aromatics, then adding that to gnocchi in a vegetable broth with spinach.

This nutrient packed meal is ultra warming and the perfect dinner for keeping the cold out!

Print Recipe

CourseMain, Main Course, Soup, Vegan Recipes

CuisineAmerican

Cook Time1

Servings

Calories239kcal

Ingredients

1 Medium Pumpkin or Kabocha Squash about 5lbs
1 large Onion Yellow or White variety
3 Cloves Garlic Depending on size of garlic go up to 6 cloves
1 Rib Celery
1 tsp Calabrian Chili or to taste depending on desired spice level
2 Cups Soy Milk or 1 can coconut milk for a richer soup
4 Leaves Sage
1 tsp Cinnamon
1/2 tbs Dark Maple Syrup Optional- enhances the sweetness of the pumpkin
4 Cups Vegetable broth or Mushroom Broth
16 oz Gnocchi
2 cups Fresh Spinach
Salt To taste, the amount depends on saltiness of your vegetable broth.
1 tsp Smoked Paprika to garnish each bowl of soup

Instructions

Preheat oven to 350 degrees
Slice your pumpkin or squash in half, scoop out the seeds and guts
Rub the inside of the squash with olive oil
Add about 1/4 cup of water onto a baking sheet and set the oiled squash in it, cut side down.
Roast in the oven for 35-45 minutes or until it is soft through (leaves an indentation on the surface when you press it)
Crush and mince your garlic, finely chop your onion
Add a tsp of oil to a frying pan and bring to medium heat.
Add your onions and garlic to the pan along with the 1 tsp of chili flakes
Sauté the onions and garlic until the onions are translucent
Scoop out the flesh from the cooked pumpkin and add it to a blender with the cooked onions and garlic. Add in the 2 cups of soy milk and 1 tbs of dark maple syrup, and blend until smooth
In a large pot on the stove add your vegetable broth and bring to a boil.
Add gnocchi and cook until they float
Pour in the blended vegetables and stir, add in the 1 tsp of cinnamon, and minced sage into the pot with the gnocchi and broth
Stir and taste to see if any salt is needed.
Then add in the 2 cups of spinach and remove from heat and stir again.
Serve immediately and garnish each bowl with smoked paprika

Notes

For a richer soup use canned coconut milk. Soy milk is the recommended milk as it adds protein to the soup and is lower in fat. That being said, you can substitute with any variety of milk you prefer.

For a higher protein version of this soup consider adding in soy curls, chunks of seitan, or even chunks of fried tofu.

Nutrition