500g(17.5oz) gnocchi(ensure vegan/gluten-free if necessary)
Instructions
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
To serve:
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