This Creamy Vegan Pumpkin Gnocchi Soup is super comforting, healthy, and the best way to warm up on a cold day!
I already have a pumpkin soup recipe on the blog, but I was keen to try out a gnocchi soup and thought the sweet flavour and velvety texture of pumpkin would be the perfect way to coat those blissfully doughy little pillows.
I went for a super simple pumpkin soup recipe, which doesn’t use hundreds of ingredients and comes together fairly quickly. I like to start by frying off a mixture of onion, garlic, carrot and celery as it gives off the best aroma.
I like to use kabocha, which is a Japanese variety of pumpkin, as it’s silkier and sweeter than other varieties, but you can use any other type of pumpkin or butternut squash, or even sweet potato if you like.
I also threw in a tin of white beans as they help enhance the creamy texture of the pumpkin, as well as adding protein and fibre.
Gnocchi works so well in this soup to absorb all the delicious flavours, and really transforms it from the zone of liquidy vegetables to a substantial, comforting dinner.
This soup freezes really well, so you could make a big batch of it to heat up on a weeknight evening and throw in some wonderfully quick-cooking gnocchi. If you’re feeling ambitious, you could even make your own gnocchi!
And finally, I decided to finish off this soup with some pumpkin seed bacon! It’s wonderfully crispy, and has an incredibly addictive salty-sweet and slightly smoky flavour. If you’re not into pumpkin seeds, you could try coconut bacon or almond bacon instead.
For more delicious pumpkin recipes, check out my:
- Pumpkin Sage White Bean Hummus
- Creamy Pumpkin Chestnut Pasta
- Pumpkin Cranberry Quinoa Salad
- Chickpea Pumpkin Biryani
- Miso Pumpkin Soup
- Vegan Pumpkin Chestnut Risotto
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Creamy Vegan Pumpkin Gnocchi Soup:
Creamy Vegan Pumpkin Gnocchi Soup (GF)
For the soup:
- 1 tablespoon coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
- 1 onion, diced
- 1 clove of garlic, minced
- 2 sticks of celery, finely sliced
- 2 carrots, peeled and diced
- 1 small (kabocha) pumpkin
- 400 g (14oz) tin of cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
For the pumpkin seed bacon*:
- 500 g (17.5oz) gnocchi (ensure vegan/gluten-free if necessary)
For the soup:
- Heat oil in a large pan and add the onion, garlic, celery and carrots once hot
- Cook on a low heat for around 10 minutes, stirring occasionally, until softened
- Meanwhile, remove the seeds from the pumpkin, cut it into small pieces (I recommend keeping the skin on if using kabocha - I removed the skin for a better colour for the photos, but the skin is full of nutrients and annoying to peel)
- Once the onions etc have softened, add the pumpkin and beans to the pan with the stock cube, salt + pepper, and enough water to roughly cover
- Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork - should take around 15 minutes
- Turn off the heat and use a food processor, blender or hand-held blender to blend until it becomes a smooth liquid (add some more water if it’s too thick at this stage)
- Taste and season to taste
- The soup keeps well covered in the fridge for up to a few days, and freezes well
For the pumpkin seed bacon:
- Place all ingredients in a small bowl and mix well
- Heat in a frying pan on medium heat for around 5 minutes, until crisp
- Set aside on a plate, making sure they're spread apart as this will help them crisp up
- Cook gnocchi according to instructions on packet
- Once the gnocchi is cooked, drain it and add to the pan with the soup
- Serve the gnocchi soup into bowls and top with pumpkin seed bacon
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