Pumpkin and gnocchi soup

Pumpkin and gnocchi soup

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

The ingredient of Pumpkin and gnocchi soup

  1. 2 tablespoons olive oil
  2. 1 brown onion, finely chopped
  3. 3 garlic cloves, sliced
  4. 1kg pumpkin, peeled, seeded, cut into 3cm pieces
  5. 2 cups Massel vegetable liquid stock
  6. 100g sliced pancetta, torn (optional for a vegetarian option)
  7. 2 tablespoons torn sage leaves
  8. 700g pkt ready made gnocchi

The instruction how to make Pumpkin and gnocchi soup

  1. 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.
  2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook pancetta and sage for 4-5 minutes or until crisp.
  3. 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.
  4. 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:
cholesterolContent: 19 grams protein
sodiumContent: 28 milligrams cholesterol

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