Pumpkin And Gnocchi Soup

Turn your favourite pumpkin soup recipe into a hearty meal by adding gnocchi and crisp pancetta.

The ingredient of Pumpkin And Gnocchi Soup

  • 2 tablespoons olive oil
  • 1 brown onion finely chopped
  • 3 garlic cloves sliced
  • 1kg pumpkin peeled seeded cut into 3cm pieces
  • 2 cups massel vegetable liquid stock
  • 100g sliced pancetta torn optional for a vegetarian option
  • 2 tablespoons torn sage leaves
  • 700g pkt ready made gnocchi

The Instruction of pumpkin and gnocchi soup

  • heat half the oil in a large saucepan over medium heat cook onion and garlic for 5 minutes add pumpkin and stock and bring to the boil reduce heat and simmer covered for 15 minutes or until pumpkin is tender using a hand held blender process soup until smooth season
  • meanwhile heat remaining oil in a large frying pan over medium high heat cook pancetta and sage for 4 5 minutes or until crisp
  • bring a large saucepan of salted water to the boil cook gnocchi for 2 minutes or until tender and they rise to the surface drain
  • divide soup between serving bowls add gnocchi and top with pancetta mixture

Nutritions of Pumpkin And Gnocchi Soup

fatContent: 564 518 calories
saturatedFatContent: 20 2 grams fat
carbohydrateContent: 4 9 grams saturated fat
sugarContent: 78 8 grams carbohydrates
fibreContent: 9 8 grams sugar
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: 28 milligrams cholesterol

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