
A creamy pumpkin soup finished with a savory gorgonzola sauce and crispy gnocchi for a comforting fall meal the whole family will love.

This pumpkin gnocchi soup is the kind of dish that magically turns a chilly evening into a warm memory. I first developed this combination during an autumn evening when I wanted something richer than a simple pumpkin soup but lighter than a stew. The result was a silky pumpkin base brightened with a hint of nutmeg and finished with a creamy blue cheese sauce. Crispy pan-fried gnocchi on top add texture and a little bit of joyful crunch, which immediately made this a repeat request in my house.
I remember the first time I served this at a small family dinner. The table was humming with conversation, and everyone kept reaching for the bowls. The gorgonzola gives an indulgent tang that pairs unexpectedly well with pumpkin. The aroma of sage crisping in butter while gnocchi browned still reminds me of that night. If you want a fuss-free special meal that feels like a hug, this is it.
I have a soft spot for recipes that feel special yet are simple. After several tests I landed on the balance between sweet pumpkin and sharp gorgonzola, and the addition of crispy gnocchi was the finishing touch that turned it into a house favorite. Leftovers are often fought over, which is the highest compliment in our kitchen.

My favorite aspect is how a small garnish like crisp sage transforms the aroma and invites your first spoonful. Family and friends often comment that the first bite tastes restaurant quality, yet the method is straightforward. I love that it reads as a special treat but is practical enough for a weeknight dinner with minimal cleanup.

Cool the remaining soup to room temperature within two hours and transfer to airtight containers. Refrigerate for up to three days. If you want to freeze, do so within twenty four hours and omit the gorgonzola until reheating for best texture. Freeze in portion sized containers for easy thawing overnight in the refrigerator. Reheat gently on low heat, whisking to reincorporate any separated fats. If the soup becomes too thick after refrigeration, add a splash of broth or milk to loosen it.
If you need dairy free options, swap the butter with a plant based spread and use unsweetened full fat coconut milk or a cashew cream instead of half and half. Replace gorgonzola with a dairy free blue cheese alternative or omit it and finish with a few tablespoons of nutritional yeast for savory depth. For a gluten free version, use a gluten free all purpose flour for the roux and ensure gnocchi are made from potato without wheat. To keep the flavor profile but reduce richness, use one half cup of half and half and one half cup of low fat milk.
Present the soup in warmed bowls and top with crispy gnocchi and a few fried sage leaves. A drizzle of extra virgin olive oil or a few toasted pumpkin seeds adds visual contrast and texture. Serve with a crisp green salad or roasted vegetables, and crusty bread for dipping. For wine pairing, a crisp white such as Sauvignon Blanc cuts through the richness, while a light bodied red like Pinot Noir complements the autumnal spices.
While pumpkin soups are a common fall comfort across many cuisines, this version blends Italian and American influences by pairing pumpkin purée with gnocchi and a blue cheese cream. Gnocchi are small Italian dumplings that have traveled across cultures and now appear in creative savory contexts. Using gorgonzola nods to Italian blue cheese traditions, and the result is a seasonal hybrid that celebrates harvest ingredients with European technique.
In early fall, roast sugar pumpkins and purée them for a deeper, caramelized flavor in place of canned purée. In winter, swap sage for rosemary and add a splash of maple syrup for a cozy holiday note. Spring and summer versions can use fresh winter squash varieties or omit gorgonzola in favor of a tangy goat cheese to keep the bowl lighter and brighter.
Prepare the pumpkin base two days ahead and store refrigerated. Keep the gorgonzola sauce in a separate container and reheat them together gently when serving. Cook gnocchi on the day you plan to serve and crisp as the soup is reheating. Use shallow containers to speed cooling if packing lunches. For freezer friendly meal prep, freeze the base in measured portions so you only thaw what you need.
This bowl brings warmth and connection to the table. I encourage you to make it your own by adjusting richness, swapping cheeses, or experimenting with herbs. Sharing it with friends and family has become one of my favorite seasonal traditions and I hope it becomes one of yours.
Toast the sage leaves in hot butter for a few seconds until crisp to add a nutty herbal aroma.
If the gorgonzola sauce becomes grainy, whisk in a tablespoon of warm broth to smooth it while reheating gently.
Cook and crisp gnocchi just before serving to preserve their texture; reheat in a hot skillet if made ahead.
This nourishing cozy pumpkin gnocchi soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Reheat gently over low heat and add a splash of broth or milk if the soup seems separated.
Yes. For best texture, freeze the pumpkin base without the gorgonzola sauce and add the sauce when reheating.
This Cozy Pumpkin Gnocchi Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat oil and butter in a Dutch oven over medium heat. Add chopped onion and cook about five minutes until soft and translucent but not colored. This builds a sweet base that supports the pumpkin.
Stir in minced garlic, kosher salt, and a pinch of nutmeg. Cook for about thirty seconds until aromatic. Watch the garlic so it does not brown.
Add canned pumpkin purée and four cups broth. Stir to combine and bring to a gentle simmer. Cook five minutes to allow flavors to meld.
In a saucepan melt butter, whisk in flour and cook one minute. Gradually add half and half and cook until thickened, about three to four minutes. Remove from heat and stir in crumbled gorgonzola until smooth.
Boil gnocchi two to three minutes until they float, drain, then sauté in oil and butter over medium high heat seven to eight minutes until golden and crisp.
Purée soup with an immersion blender until silky. Stir in the gorgonzola sauce gradually. Heat gently and serve topped with crispy gnocchi and fried sage leaves.
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This recipe looks amazing! Can't wait to try it.
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