Pumpkin and potatoes are whisked together in a velvet smooth soup perfect for fall time. Tender gnocchi and crispy Italian style bacon garnish the soup and make for the ultimate autumn treat.
6 ounces Pancetta (Bacon or Prosciutto can be subbed), diced, and crisped up in a pan
As needed Sage Leaves (fried in olive oil for 20-30 seconds)
Preparation
Prep Time: 10min | Cook Time: 20min
In a large pot over medium heat, combine the ingredients for the soup. Whisk them together until the soup is creamy and slightly thickened. Bring the soup to a boil then reduce to a simmer and allow the soup to cook for about 20 minutes. It should reduce by about 25% in volume and coat the back of a soup nicely.
Adjust the seasoning if desired.
Remove from the heat and keep warm until ready to serve.
To prepare the gnocchi, bring a pot of water to a boil then reduce to a simmer. Add in the prepared potato gnocchi, cook for 5-6 minutes or until the gnocchi float. Carefully remove the gnocchi and place on a plate with a drizzle of olive oil, this will prevent the gnocchi from sticking to each other as well as prevent them from drying out.
To serve top portion 8 ounces of soup into a bowl (a hollowed pumpkin can also be used as a serving bowl). Arrange roughly six gnocchi in each bowl of soup then top with some crispy pancetta and sage.
Nutrition
Calories380
Fat22g
Sodium2720mg
Cholesterol60
Vitamin C4mg
Carbohydrates35g
Fiber3g
Protein13g
Potassium519mg
Sugar10g
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