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.

Ingredients

• Vegetable oil and butter: Use 2 tablespoons of vegetable oil and 2 tablespoons of butter to begin the soup. Vegetable oil tolerates higher heat while butter adds flavor. I sometimes swap olive oil for a fruitier note.
• Onion: One medium onion, chopped. Yellow onion offers a good balance of sweet and savory. If you prefer a milder flavor, use a shallot instead.
• Garlic: Two cloves of garlic, minced. Fresh garlic provides the best aromatic lift. If you must use powdered garlic, reduce quantity for better balance.
• Seasoning: One teaspoon kosher salt and a pinch of ground nutmeg. Kosher salt yields better control over seasoning. Nutmeg enhances the pumpkin character without being overtly spicy.
• Pumpkin purée: One 15 ounce can of pumpkin purée. Canned purée is reliable and concentrated. If you roast fresh pumpkin, remove excess water and use an equivalent volume for more depth.
• Broth: Four cups vegetable or chicken broth. Use low sodium if you plan to adjust seasoning later. Broth forms the liquid body of the soup and keeps it light.
• Cheese sauce components: Two tablespoons butter, two tablespoons all purpose flour, one cup half and half, and four ounces gorgonzola crumbled. These create a rich sauce to swirl into the soup for a tangy, velvety finish.
• Gnocchi: Two cups cooked gnocchi. Fresh or frozen gnocchi deliver the best texture. Avoid dried potato gnocchi which can be mealy for pan frying.
• Sage leaves: One handful for garnish. Fresh sage crisps beautifully in butter and introduces an herbal aroma that brightens the bowl.

Instructions

Sweat the aromatics:Heat a Dutch oven over medium heat and add 2 tablespoons vegetable oil and 2 tablespoons butter. When the butter melts and becomes foamy, add one chopped medium onion. Cook for about five minutes, stirring occasionally, until translucent and soft but not browned. This gently builds sweetness that supports the pumpkin without overpowering it.Add garlic and spice:Stir in two cloves minced garlic, one teaspoon kosher salt, and a pinch of ground nutmeg. Cook for about thirty seconds until fragrant. Garlic cooks quickly, so watch for the aroma but avoid letting it take on color which can create bitterness.Build the pumpkin base:Add one 15 ounce can pumpkin purée and four cups of broth to the pot. Stir until fully combined and bring the mixture to a gentle simmer over medium low heat. Let it cook for five minutes to allow flavors to marry and the pumpkin to loosen slightly in the liquid.Make the cheese sauce:In a separate small saucepan over medium low heat melt two tablespoons butter. Whisk in two tablespoons all purpose flour and cook for about one minute to form a roux. Gradually whisk in one cup half and half and stir until the mixture thickens, roughly three to four minutes. Remove from heat and stir in four ounces crumbled gorgonzola until melted and smooth.Prepare the gnocchi:Bring a large pot of salted water to a boil. Add the gnocchi and cook two to three minutes until they float. Drain in a colander and transfer to a bowl. Heat two tablespoons oil and one tablespoon butter in a skillet over medium high. Add gnocchi and sauté seven to eight minutes, turning occasionally until golden and crisp on multiple sides. Remove to a paper towel lined plate to drain.Finish the soup:Use an immersion blender directly in the Dutch oven to purée the pumpkin mixture until smooth. Alternatively, transfer in batches to a blender, then return to the pot. Stir in the gorgonzola cream sauce a little at a time until the texture is silky and the salt level is balanced. Keep on low heat until ready to serve.Plate and garnish:Ladle soup into warmed bowls and top each with a handful of crispy gnocchi and a few sage leaves. Drizzle a little of the warm gorgonzola sauce on top for visual appeal. Serve immediately while gnocchi remain crisp.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.