Spicy & Smoky Pumpkin Gnocchi Soup
A creamy, spicy pumpkin soup with smoky paprika, tender gnocchi, and baby spinach — a cozy, flavorful one-pot meal perfect for fall and winter nights.
Servings: 2 people
Calories: 410kcal
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Small Onion finely chopped
- 2 Garlic Cloves minced
- 2 cups Pumpkin peeled and cubed (or 1 cup / 240 g pumpkin puree)
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Chili Flakes adjust to taste
- ½ teaspoon Thyme
- ½ teaspoon Sage chopped
- Salt & Black Pepper to taste
- 1-2 cups Vegetable Stock
- 10 oz Potato Gnocchi
- 1 cup Fresh Baby Spinach
- ¼ cup Grated Parmesan Cheese
Instructions
- 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.
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.
Nutrition
Calories: 410kcal | Carbohydrates: 68g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 1178mg | Potassium: 531mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10579IU | Vitamin C: 16mg | Calcium: 189mg | Iron: 7mg
