Gorgonzola Pumpkin Gnocchi Soup
A creamy, comforting soup that combines sweet pumpkin, pillowy gnocchi, and tangy Gorgonzola cheese. Perfect for cozy autumn nights or a hearty family dinner, this dish is quick, flavorful, and soul-warming.
Equipment
- Large Pot
- Wooden Spoon
- Cutting board
- Knife
Ingredients
- 1 package potato gnocchi
- 1 can pumpkin puree 15 oz
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 oz Gorgonzola cheese crumbled
- 2 tbsp olive oil
- salt and pepper to taste
- fresh sage leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Sauté onion for 5 minutes until translucent, then add garlic and cook 1 minute more.
- Stir in pumpkin puree, then gradually add vegetable broth. Bring to a simmer for 5 minutes.
- Add gnocchi and cook until they float to the top, about 2–3 minutes.
- Reduce heat, stir in heavy cream and crumbled Gorgonzola. Cook until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh sage before serving.
Notes
For extra depth, add a pinch of nutmeg or cayenne pepper. Swap Gorgonzola with feta or blue cheese if desired.