Lazy Pumpkin Gnocchi Soup
 
Prep time
Cook time
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Ingredients
  • 2.5 cups chopped pumpkin
  • 1.5 cups torn bread pieces (you can any kind of fresh or stale bread)
  • 3 cups water plus more to thin it out as per your taste
  • ⅓ Block of Cream Cheese (2.5 oz) (You can use light or full fat)
  • Salt & black pepper to taste
  • 1 tsp thyme powder or to taste
  • 2 - 3 cups of Gnocchi (Cook as per package instructions)
  • Few tsps of oil for cooking crispy gnocchi
  • Pumpkin seeds (optional)
Instructions
  1. ***This soup tastes really good even if you want to skip Gnocchi! But I would strongly suggest you to try it with Crispy Gnocchi! Game Changer!!
  2. In a heavy dutch oven pot or any oven safe pot, add pumpkin pieces, cream cheese, torn bread pieces, water, salt, pepper, thyme. Cover and cook for upto an hour or so until pumpkin soft and cooked through. Add little more water if it's too dry and using a hand blender, blend until creamy smooth. Taste and adjust spices.
  3. Now boil some gnocchi as per package directions. Heat a tsp or two of oil and once hot, add cooked gnocchi and cook until crispy! Add in the indivisual bowls, ladle hot soup, some pumpkin seeds and there you have a gorgeous delicious meal!
Notes
Soup recipe adapted from Spendid Soups by James Peterson
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/lazy-pumpkin-gnocchi-soup/