This pumpkin gnocchi soup combines tender chicken, turkey bacon, vegetables, and pillowy gnocchi in a savory pumpkin broth seasoned with fresh sage and a touch of chili. Made in one pot in about 40 minutes, it is comforting enough for the fall season and practical enough for a busy weeknight.
Table of Contents
Jump to:
- A Cozy Fall Soup Inspired by Two Favorites
- Why You'll Love This Recipe
- Ingredients and Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Cozy Soup Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
A Cozy Fall Soup Inspired by Two Favorites
Pumpkin season is the perfect time of year to turn canned pumpkin puree into more than pie. This easy fall soup recipe draws inspiration from Olive Garden's ↗ comforting chicken and gnocchi soup while adding a personal connection to Soup Joumou, the Haitian pumpkin soup traditionally served on New Year's Day to celebrate Haiti's independence. This isn't a traditional version of either dish; instead, it combines tender chicken, soft gnocchi, vegetables, and a warmly seasoned pumpkin broth into a practical one-pot meal.
Why You'll Love This Recipe
- A complete one-pot meal: Chicken, gnocchi, pumpkin, and vegetables create a satisfying dinner with fewer dishes to wash.
- Creamy without heavy cream: Pumpkin puree gives the broth a smooth, rich body while keeping the original recipe dairy-free.
- Built for fall dinners: Fresh sage, smoked paprika, pumpkin, and tender gnocchi make this comforting without relying on pumpkin pie spice.
- Convenient grocery-store ingredients: Canned pumpkin puree and packaged gnocchi reduce prep time and effort.
- Easy to customize: Use pumpkin or classic potato gnocchi, swap the greens, or adjust the chili flakes to fit your household.
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Note From Chef Maika
This soup began with two familiar bowls of comfort in mind. I love the rich, hearty feel of Olive Garden's chicken and gnocchi soup, but pumpkin soup also carries a deeper personal connection through my Haitian heritage and Soup Joumou. That beloved soup represents freedom and resilience and is traditionally served on New Year's Day to celebrate Haiti's independence. My pumpkin gnocchi soup isn't meant to recreate Soup Joumou; it is a weeknight-friendly recipe that brings together the pumpkin base I grew up with, tender chicken, vegetables, fresh sage, and the pillowy texture of gnocchi.
I first made this recipe after finding pumpkin gnocchi at Trader Joe's. The lightly sweet pumpkin dumplings paired beautifully with the savory broth, fresh sage, and chicken, giving me an easy way to bring it all together. Because pumpkin gnocchi is often seasonal, regular potato gnocchi works just as well.
Recommended Reads
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Spicy Red Bean Stew with Dumplings and Smoked Turkey
- Creamy Spicy Sweet Potato Chicken and Dumplings
- How to Make Easy Bacon Potato Leek Chowder
- Easy and Healthy Spicy Turkey Meatball Kale Soup
- Creamy Cheesy Sage Chili Pumpkin Chicken Pasta
Ingredients and Steps
Season the chicken breasts with salt and black pepper, then sear them in olive oil over medium-high heat until golden brown; transfer them to a tray. Reduce the heat to medium and cook the turkey bacon, onion, and fresh sage until the onion becomes translucent, then add the garlic and deglaze the pot with dry white wine.
Return the chicken and add the low-sodium chicken broth, pumpkin puree, chili flakes, smoked paprika, garlic powder, and onion powder. Cover and simmer until the chicken is cooked through, then remove the chicken and sage. Add the pumpkin gnocchi, julienned carrots, and broccolini or kale; while the gnocchi cooks, let the chicken rest and shred it. Return the shredded chicken to the soup, heat it through, and serve with fresh parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to help you understand and improve your cooking skills for this post. Find More Terms: Culinary Glossary.
Ingredients
- Gnocchi: Small Italian-style dumplings commonly made from potatoes, flour, and sometimes eggs. Pumpkin gnocchi includes pumpkin for color and gentle sweetness.
- Pumpkin puree: Cooked pumpkin blended until smooth. Use plain canned pumpkin puree, not sweetened and spiced pumpkin pie filling.
- Fresh sage: A fragrant herb with earthy, slightly peppery notes that pairs especially well with pumpkin and poultry.
- Turkey bacon: Seasoned and cured turkey formed into strips; it contributes a smoky, savory flavor with less rendered fat than pork bacon.
- Broccolini: A green vegetable with slender stems and small florets; both the stems and florets are edible.
Techniques
- Searing: Cooking the surface of food over relatively high heat to create a browned exterior and deeper flavor.
- Deglazing: Adding liquid to a hot pan to loosen the flavorful browned bits stuck to the bottom.
- Simmering: Cooking liquid just below a full boil, with small bubbles rising gently to the surface.
- Julienne: Cutting an ingredient into thin, even matchstick-shaped pieces so it cooks quickly and evenly.
- Shredding: Pulling cooked meat apart into narrow pieces using forks, clean hands, or another suitable tool.
Instructions with Pictures
Sorry for the old photo quality, but follow the instructions and cooking tips below using the step-by-step picture guide.
Season and sear the chicken. Pat the chicken breasts dry with a paper towel, season both sides with salt and black pepper, and heat the olive oil in a Dutch oven over medium-high heat.
Sear for 2 to 3 minutes per side until golden brown, then move the chicken to a holding tray. It will finish cooking in the broth.
Maillard Reaction is a browning process that occurs when heat transforms amino acids and sugars, creating a golden crust and rich flavors. On the chicken breast, it enhances both flavor and texture, giving it a savory, caramelized exterior perfect for soups. Learn more terms on the Culinary Glossary page.
Build the aromatic base. Lower the heat to medium. Add the turkey bacon, diced onion, and whole sage sprigs. Cook until the onion becomes translucent, then stir in the minced garlic for about 1 minute. Learn more about using aromatics.
Deglaze the pot. Pour in the dry white wine and use a wooden spoon to loosen the browned bits from the bottom. Let the wine cook for about 30 seconds. Watch my video on deglazing.
Make the pumpkin broth. Return the chicken to the pot. Stir in the chicken broth, canned pumpkin puree, chili flakes, smoked paprika, garlic powder, and onion powder. Taste carefully and season with salt as needed.
Finish cooking the chicken. Raise the heat to medium-high, cover, and bring the soup to a gentle simmer. Cook until the thickest part of each chicken breast reaches 165°F, then transfer the chicken to a clean cutting board or bowl. Discard the sage and let the chicken rest for 5 minutes.
Cook the gnocchi and vegetables. Add the uncooked gnocchi, carrots, and broccolini or kale to the simmering broth. Cook for about 3 minutes, or according to the gnocchi package, until the gnocchi are soft and the vegetables are tender.
How to Julienne Carrots Quickly:
Using a Japanese mandoline to julienne carrots for this soup recipe ensures perfectly thin, uniform strips that cook evenly and blend seamlessly with the gnocchi and other ingredients. Plus, it saves time and effort compared to hand-cutting, making it ideal for a quick and easy weeknight meal!
Shred and finish. Shred the rested chicken, return it to the large pot, and stir until heated through. Ladle the soup into each serving bowl and finish with chopped fresh parsley.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Dutch oven or large pot: Sears the chicken and holds the complete soup (use a heavy-bottomed soup pot).
- Holding tray or plate: Holds the seared chicken before it returns to the soup (use a dinner plate or shallow bowl).
- Tongs: Turn and transfer the chicken safely (use a wide spatula and fork).
- Wooden spoon: Stirs the soup and loosens browned bits while deglazing (use a heat-safe silicone spoon).
- Cutting board and chef's knife: Prepare the onion, garlic, carrots, greens, and herbs (use a julienne peeler for the carrots if preferred).
- Two forks: Shred the cooked chicken (use clean hands once the chicken is cool enough to handle).
- Ladle: Portions the finished soup into bowls (use a large heat-safe serving spoon).
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: Lodge Cast Iron has been a family-owned company in South Pittsburg, Tennessee, for 125 years. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: I’ve had my Benriner Mandoline Slicer for over 20 years, and it’s still one of the most reliable tools in my kitchen. While I own the older model, the new version is nearly identical, featuring the same chef-trusted quality, sharp Japanese stainless steel blades, and simple, effective design. It’s been a huge help with meal prep, especially when I need consistent, thin slices fast. Benriner has always been the original go-to mandoline in professional kitchens, and for good reason: it just works. If you want to learn more about how to safely and efficiently use a Japanese mandoline, check out my full guide on the Japanese Mandoline here.
The Kuhn Rikon Original Swiss Peeler is a lightweight, ultra-sharp kitchen tool designed for effortless peeling of fruits and vegetables. Known for its ergonomic handle and precision blade, this peeler makes prep work quick and efficient, perfect for peeling potatoes, carrots, and even delicate produce like tomatoes and peaches.
Review: I’ve had my KitchenAid Artisan Stand Mixer for over a decade, and it’s still going strong. This thing is truly built to last. Whether I’m kneading dough, whipping egg whites, or blending a batch of felato base, it handles everything effortlessly. What makes it essential in my kitchen isn’t just the motor power or durability; it’s the versatility. With so many available attachments (like the pasta roller, food grinder, and slicer/shredder), it’s more like a multifunctional kitchen hub than just a mixer. If you're serious about cooking or baking, this is an investment that will earn its keep over and over again. Highly recommend.
My Review: I finally used the ThermoWorks Square Dot®, and it's as great as my colleagues said. It's precise and easy to use, and America's Test Kitchen recommends it. ThermoWorks even provides helpful care and usage guides, so it earns a 5 out of 5 from me. The Square Dot® offers dual-temperature tracking and a clear display, making it easy to monitor both food and oven temperatures for accurate cooking.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Refrigerator: Cool the soup promptly and store it in an airtight container for up to 4 days. The gnocchi will continue absorbing broth, so the soup may become thicker as it rests.
- Freezer: For the best texture, freeze the pumpkin broth and chicken (without the gnocchi) for up to 3 months, then add fresh or shelf-stable potato gnocchi when reheating. You can freeze the fully assembled soup, but thawed gnocchi may soften or break apart.
- Stovetop reheating: Warm the soup in a pot over medium-low heat, stirring gently with a wooden spoon. If the broth has thickened, add a splash of chicken broth or water, and heat leftovers to 165°F.
- Microwave reheating: Place one portion in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one until evenly hot.
- Quality guidance: Avoid repeatedly cooling and reheating the full batch. Reheat only the portion you intend to serve so the gnocchi retain the best possible texture.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- This recipe is already dairy-free when made with dairy-free gnocchi. Pumpkin puree gives it its creamy texture instead of heavy cream. For a richer broth, use unsweetened coconut milk instead of cream; expect a light coconut flavor.
Gluten-Free
- Pumpkin gnocchi: Traditional, shelf-stable potato gnocchi often contain wheat flour. Replace them with certified gluten-free gnocchi made with a gluten-free flour blend.
Vegetarian
- Chicken breasts: Omit them or replace them with drained white beans for protein and a creamy bite.
- Turkey bacon: Use plant-based bacon or smoked mushrooms, or omit it and add a little extra smoked paprika.
- Chicken broth: Replace it with low-sodium vegetable broth or vegetable stock.
- Gnocchi: Choose a vegetarian gnocchi if your product contains cheese made with animal-derived rennet.
Convenience
- Pumpkin gnocchi: If seasonal pumpkin gnocchi isn't available at your grocery store, use fresh gnocchi, classic potato gnocchi, or shelf-stable potato gnocchi, and follow the package cooking time.
- Canned pumpkin puree: This is the fastest and easiest way to make the pumpkin mixture. Do not substitute pumpkin pie filling because it contains sugar and dessert spices.
- Fresh pumpkin: To make your own pumpkin puree, roast a small sugar pumpkin until tender, scoop out the flesh, and puree it in a food processor or with a stick blender. Avoid watery carving pumpkins.
- Fresh sage: Replace each sprig with a small amount of dried rubbed sage, or use fresh thyme for a different but complementary savory flavor.
- Broccolini or kale: Use baby spinach; add it during the final minute because it wilts much faster.
- Dry white wine: Replace it with an equal amount of chicken stock plus a small squeeze of lemon juice for acidity.
- Fresh garlic and onion: In a pinch, use the garlic powder and onion powder already in the recipe and increase them slightly to taste, although the soup will have less texture and aromatic depth.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Creamy pumpkin gnocchi soup: Stir in a small amount of heavy cream over low heat after the gnocchi cooks. Don't let the soup boil once you add the cream.
- Coconut pumpkin soup: Add unsweetened coconut milk for a dairy-free creamy sauce consistency and a mild coconut note.
- Sausage and pumpkin gnocchi soup: Replace the chicken and turkey bacon with crumbled spicy Italian sausage. Brown it first, drain excess fat if necessary, and then build the soup in the same pot.
- Roasted pumpkin-seed garnish: Add toasted pumpkin seeds just before serving for a contrasting crunch.
- Extra-herb version: Finish with chopped fresh sage leaves, fresh thyme, and parsley. Add sage sparingly because its flavor can quickly dominate the soup.
- Meatless fall soup: Use vegetable broth, white beans, and plant-based bacon or mushrooms for a hearty vegetarian variation.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Pat the chicken dry before seasoning so it browns instead of steaming in the pot.
- Sear the chicken in a single layer, leaving space between pieces to encourage an even golden-brown crust.
- Use plain canned pumpkin puree, not pumpkin pie filling, to keep the broth savory.
- Keep the broth at a gentle simmer after adding the gnocchi; a hard boil can make soft gnocchi break apart.
- If preparing ahead, cook and store the gnocchi separately so they do not absorb too much broth.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
They are delicate dough dumplings with a slight chewiness and a hint of sweetness from the potatoes.
Gnocchi cooks quickly and becomes tender, often rising to the surface. Begin checking after about 3 minutes and taste one; it should be soft and pillowy rather than hard in the center or falling apart.
Gnocchi is primarily made from potatoes, flour, and egg.
Yes, this is a great hearty soup that you can make ahead and reheat!
Absolutely! Both shelf-stable potato gnocchi and frozen options work well in this easy recipe.
Add a roux or extra pumpkin puree to get that perfect creamy consistency.
Yes, freeze in individual portions for an easy, busy weeknight meal!
If you plan to add cream to make it extra creamy, use coconut milk or plant-based soy milk to keep it creamy without dairy.
Yes. Pumpkin gnocchi can be seasonal and difficult to find, so classic potato gnocchi is the best way to make this soup at any time of year. Follow the package directions because fresh, frozen, and shelf-stable gnocchi may have different cooking times.
Yes. Roast a sugar pumpkin or another eating pumpkin until tender, then blend the flesh until smooth with a food processor or stick blender. Homemade pumpkin puree can contain more water than canned pumpkin, so simmer the soup a little longer if needed.
Gnocchi continues to absorb the chicken broth while stored. Reheat the soup gently, adding broth or water a little at a time until it reaches your preferred consistency. Next time, store the cooked gnocchi separately if you expect leftovers for several days.
Serve this comfort food with crusty bread for dipping or a fresh salad with a bright vinaigrette to balance the savory pumpkin flavor. You can also offer a little Parmesan cheese at the table for guests who eat dairy.
More Cozy Soup Recipes
Continue exploring comforting fall recipes, one-pot meals, and new recipes that make weeknight cooking easier.
- Pasta and Lentil Soup Recipe (Italian Style)
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Seasonal Produce Guide: What Fruits and Vegetables Are in Season?
- How to Roast Food: The Fundamental Principles of Roasting
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
- Indian Cooking Techniques That Changed How I Think About Food
📖 Recipe
Pumpkin Gnocchi Soup
Ingredients
For the Chicken
- 12 ounces boneless skinless chicken breasts skinless, boneless
- kosher salt and ground black pepper
- 2 tablespoons olive oil
For the Soup Base
- 4 ounces of uncured turkey bacon sliced into thin strips
- 1 medium onion diced
- 2 sprgs of sage left whole
- 3 cloves of garlic minced
- ¼ cup dry white wine Sauvignon Blanc
For the Soup Broth
- 6 cups low-sodium chicken broth
- 1 ½ cup pumpkin puree
- ¼ teaspoon red pepper chili flakes
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Gnocchi and Vegetables
- 14 ounces of pumpkin gnocchi or regular gnocchi
- 1 ½ cup carrots julienne
- 2 cups broccolini or kale, chopped
Garnish
- chopped parsley
Equipment
- Dutch Oven or Medium Pot
- Holding Tray cutting board or plate
- Meat Shredder or two forks
- Wooden Spoon or spatula
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prep the Chicken: Season chicken with salt and pepper on both sides.
- Sear the Chicken: Heat a Dutch oven or pot on medium-high heat with oil. Sear the chicken(s) on each side for 2-3 minutes until golden brown. Then remove the chicken and place it on a holding tray to keep warm.
- Make the Soup Base: Reduce the heat to medium and add the bacon, onion, and sage. Once the onions are translucent, add the garlic and cook for one minute. Add the wine to the bacon-and-onion mixture and cook for 30 seconds to cook off some of the alcohol. Then, add the chicken back to the pot.
- Make the Soup Broth: Add the broth, pumpkin puree, chili flakes, paprika, garlic powder, and onion powder, taste the broth, and season with salt. Then increase the heat to medium-high, cover, and bring to a simmer.
- Cook the chicken in the soup broth until tender. The chicken should have a quick bounce-back feel when poked. Then remove the chicken, discard the sage, and rest the chicken on a cutting board or bowl for 5 minutes.
- Cook the Gnocchi: Add the gnocchi, carrots, and kale to the simmering broth. Then shred the chicken while the gnocchi and vegetables cook cooking for about 3 minutes.
- Finish the Soup: Place the shredded chicken back into the soup.
- Plate Up: Served the soup with chopped parsley.
Video
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
Have a Comment or Question?
If you have a question or comment about this gnocchi chicken soup recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Grace says
I just added organic unsweetened coconut milk, it’s actually insane how good this is!!
Maika says
Hey Grace! I'm so excited that you enjoyed it. I really loved the fact that you added coconut milk! That was a great move to make it even more creamy. I think I'll try it one day! Thanks so much.
Terri Schumann says
I made this Pumpkin Gnocchi Soup here during the "Fifth Season" of late summer before fall. This is when I crave soups with some sweetness (like pumpkin) and herbs from the garden. I was also longing for Maafe, which is a West African peanut and sweet potato stew, so I added some of my West African Curry blend to the spice, and I added one 14 oz can of coconut milk. The finished soup was fabulous, balanced, nuanced. I love how detailed your instructions were, it was a lovely soup for the Fifth Season.
Maika says
Hi Terri! This sounds so amazing! I gotta look up Maafe and try it out myself. If you know of a good recipe, please let me know. Also, I am so happy everything was able to turn out great for you. It sounds so delicious. Now you have me excited to try this. Thank you so much for sharing and supporting.