Creamy, comforting, and full of cozy fall flavor, this Spicy & Smoky Pumpkin Gnocchi Soup is a bowl of pure warmth. Soft gnocchi simmer in a velvety pumpkin broth infused with smoked paprika, chili flakes, and fresh herbs, finished with baby spinach and a sprinkle of Parmesan for the perfect balance of spice, creaminess, and freshness.
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It's the kind of soup that feels both hearty and elegant, perfect for chilly evenings, fall dinners, or a comforting weekend meal. The pumpkin adds natural sweetness and silkiness, while the smoky, spicy undertones make every spoonful irresistible. Ready in under 30 minutes, it's a simple, one-pot meal you'll make on repeat all season long.
For more fall recipes, check out also these 40 Best Italian Fall Recipes, this Butternut Squash Pasta with Italian Sausage and Spinach, and these 35 Italian Recipes for your Thanksgiving Menu.
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🧾 Ingredients
- Pumpkin - The star of the dish! Use your favorite fresh pumpkin (Kabocha, Hokkaido, Sugar) or canned puree both work.
- Gnocchi - Soft potato gnocchi make this soup hearty and comforting. Use store-bought or homemade gnocchi.
- Baby Spinach - Adds color, freshness, and extra nutrients.
- Onion & Garlic - The aromatic base for building flavor.
- Smoked Paprika - Brings a warm, smoky depth to the soup.
- Chili Flakes - Add a gentle heat that balances the pumpkin's sweetness. Adjust to taste.
- Fresh Sage & Thyme - Classic herbs that pair beautifully with pumpkin.
- Vegetable Stock - Creates a rich, flavorful broth while keeping the soup vegetarian.
- Black Pepper & Salt - Season to taste for perfect balance.
- Parmesan Cheese - Stirred in at the end for creaminess and savory flavor.
See the recipe card for quantities.
🍳 Substitutions
- Pumpkin → Substitute with butternut squash or sweet potato.
- Vegetable Stock → Use chicken stock if you prefer a non-vegetarian version.
- Gnocchi → Swap with tortellini or small pasta if desired.
- Spinach → Use kale or Swiss chard for a heartier soup.
- Parmesan → Try Pecorino Romano for a sharper flavor or omit for a vegan version.
🥣 Variations
- Creamy Pumpkin Gnocchi Soup - Stir in a splash of cream or coconut milk for extra richness.
- Spicy Upgrade - Add more chili flakes or a pinch of cayenne for extra heat. For a non-vegetarian version, you can stir in a tablespoon of 'Nduja for extra smokiness and spiciness, like in this Pasta with Pumpkin and 'Nduja Sauce.
- Crunchy Topping - Serve with toasted pumpkin seeds, crispy bacon, or crispy sage leaves on top.
📋 Instructions with Photos
Step 1. Cook the onions and garlic in olive oil until they start to brown.
Step 2. Add the pumpkin cubes and all the seasonings. Mix well.
Step 3. Cover the vegetables with vegetable stock and cook until tender. Then blend into a smooth puree.
Step 4. Add the gnocchi and spinach to the creamy pumpkin soup and cook 2-3 more minutes.
🍽 Serving Suggestions
Serve this soup hot with a side of crusty bread or onion focaccia for dipping. A sprinkle of freshly grated Parmesan and a drizzle of olive oil make it extra indulgent. It also pairs beautifully with a crisp green salad or a glass of white wine like Pinot Grigio.
🔪 Equipment
Making this cozy soup is simple, and the right tools make it even easier:
- Dutch Oven - A sturdy pot like a Dutch oven ensures even heat distribution for perfectly simmered soups. It's also great for stews, pasta, and sauces.
- Immersion Blender - To get that smooth, creamy pumpkin base, use a blender or immersion blender. The handheld version lets you blend directly in the pot for less cleanup.
- Cheese Grater - Freshly grated Parmesan melts better and gives the soup a richer flavor.
❄️ Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stove over low heat, adding a splash of stock or water if it thickens too much.
Freezer: Best enjoyed fresh. Gnocchi tend to soften too much after freezing. If you'd like to freeze it, freeze the pumpkin soup base before adding the gnocchi and spinach.
💭 Recipe FAQs
Yes! It saves time and works perfectly - just make sure it's 100% pure pumpkin, not pumpkin pie filling.
Absolutely. Use vegetable stock and skip the Parmesan or replace it with nutritional yeast.
Yes! The soup (without gnocchi and spinach) can be made ahead and stored in the fridge for up to 2 days. Add the gnocchi and spinach just before serving.
⭐ Top tip
Blend the pumpkin soup until perfectly smooth before adding the gnocchi. This gives you a velvety, creamy soup that coats the gnocchi beautifully without needing any extra cream.
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant and soft.
- Stir in pumpkin cubes (or puree), smoked paprika, chili flakes, thyme, sage, salt, and black pepper. Cook for 2-3 minutes to coat well in the seasonings.
- Pour in vegetable stock and bring to a gentle boil. Cover and simmer for 10-12 minutes, or until the pumpkin is tender.
- Use an immersion blender (or transfer to a blender) and blend until smooth and creamy.
- Return the soup to medium heat, add the gnocchi, and cook for 3-4 minutes. Stir in baby spinach until wilted.
- Finish with grated Parmesan and adjust seasoning to taste.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- You can roast the pumpkin first for an even deeper flavor.
- Adjust spice level to your liking - start with less chili flakes and smoked paprika and build up.
- For extra creaminess, add a splash of cream or coconut milk before serving.
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Carol says
I initially couldn't believe it would take only 30 minutes, but it really did! I loved the smokiness and I'm always going to use this recipe for my pumpkin soup from now on!!
Jessica Montanelli says
Thank you so much! I'm glad you liked it! 🙂