Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta

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Calories: 973kcal
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Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta


  • 3 cups canned pumpkin puree
  • 3 cups prepared mashed potatoes from dehy flakes
  • 4 cups vegetable stock
  • 2 cups Half & Half
  • 2 Tbsp Sea salt
  • 2 tsp black pepper freshly ground
  • 1 tsp orange zest
  • 1/4 cup orange juice freshly squeezed
  • 1/2 tsp Nutmeg freshly grated


  • 1 package (16 oz) potato gnocchi cooked & drained
  • 6 oz pancetta (bacon or prosciutto can be substituted) diced and crisped in a pan
  • sage leaves fried in olive oil for 20-30 seconds as needed


  • 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 spoon nicely.
  • Adjust the seasoning if desired.
  • Remove from 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, pour 8 ounces of soup into a bowl (a hollowed out 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.


Calories |973kcalCarbohydrates |103gProtein |23gFat |58gSaturated Fat |36gPolyunsaturated Fat |2gMonounsaturated Fat |16gCholesterol |179mgSodium |17953mgPotassium |2331mgFiber |23gSugar |39gVitamin A |118259IUVitamin C |69mgCalcium |738mgIron |11mg