Pumpkin Sausage Soup With Gnocchi
This super creamy and scrumptious pumpkin sausage soup is going to be your new favorite fall recipe. It's seriously packed full of cozy season flavors and comes together in just 45 minutes so you can get dinner on the table fast!
Servings: 5
Calories: 572kcal
Equipment
- Large soup pot
- Ladle for serving
Ingredients
- 1 lb ground sweet Italian sausage *See note below
- 1 medium yellow onion *Diced
- 2 medium carrots *Chopped
- 2 cloves fresh garlic *Minced *See note below
- 1 15oz can pumpkin puree *See note below
- 1 teaspoon dried crushed rosemary leaves
- ½ teaspoon dried rubbed sage
- ½ teaspoon ground thyme
- ½ teaspoon salt *See note below
- ½ teaspoon ground black pepper
- 2 14.5oz cans (3.75 cups) chicken broth *Or veggie broth *See note below
- 1 bay leaf
- ½ cup heavy cream
- 2 cups chopped kale
- 1 & ½ cups potato gnocchi
- 2-4 tablespoons white wine vinegar
Optional toppings
- Grated parmesan, pumpkin seeds, croutons.
Recipe notes:
Sausage: Spicy Italian sausage will also work. Garlic: I often use jarred minced garlic (which some refer to as jarlic). It tastes the same to me and it's a lot faster, but of course fresh garlic is always amazing. Pumpkin: Be sure you don't accidentally purchase pumpkin pie filling which is also in a can and looks similar to pure, 100% pumpkin puree. It's sweetened and filled with spices so it won't taste quite right in this soup. Salt: I start with only ½ teaspoon and generally add a touch more (to taste) at the end. It's so easy to over salt food, so starting slow is key. Broth: I love having bouillon cubes or broth base in my kitchen at all times. This option is much more convenient than buying canned or boxed broth.Instructions
- Brown sausage over medium high heat.1 lb ground sweet Italian sausage
- Once sausage is fully browned, add diced onion and chopped carrot. Sauté with sausage until softened (about 10 minutes). Add garlic and sauté 30 seconds longer.1 medium yellow onion, 2 medium carrots, 2 cloves fresh garlic
- Add pumpkin, sage, thyme, rosemary, salt and pepper.1 15oz can pumpkin puree, 1 teaspoon dried crushed rosemary leaves, ½ teaspoon dried rubbed sage, ½ teaspoon ground thyme, ½ teaspoon salt, ½ teaspoon ground black pepper
- Add broth and bay leaf.2 14.5oz cans (3.75 cups) chicken broth, 1 bay leaf
- Cover and simmer for 20 minutes.
- Add heavy cream, kale and gnocchi. Stir well and simmer for 5 more minutes.½ cup heavy cream, 2 cups chopped kale, 1 & ½ cups potato gnocchi
- Add white wine vinegar to taste. Add more salt and pepper if desired.2-4 tablespoons white wine vinegar
- Serve with bread & desired toppings! Enjoy!
Video
Nutrition
Serving: 1/5th of recipe (all values approximate). | Calories: 572kcal | Carbohydrates: 34.9g | Protein: 24.8g | Fat: 37.7g | Fiber: 2.9g | Sugar: 7.9g