Warm up your kitchen with this creamy pumpkin gnocchi soup; this easy pumpkin soup recipe combines tender chicken, hearty gnocchi, and a flavorful pumpkin broth to create the perfect meal for a busy weeknight.
Table of Contents
Jump to:
- PSL Season!
- What Is Gnocchi?
- How to Make Pumpkin Gnocchi at Home
- Best Sauces and Pairings for Gnocchi
- Homemade Pumpkin Puree
- More Delicious Recipes
- Thank You, Trader Joe’s!
- Ingredients and Steps
- Why Turkey Bacon?
- How to Julienne Carrots Quickly
- Instructions with Pictures
- Substitutions
- Variations
- Equipment
- How to Shred Chicken?
- Storage
- Cooking tips
- Frequently Asked Questions
- Soup Recipes
- Poultry Recipes
- 📖 Recipe
- Subscribe to my YouTube Channel
- Have a Comment or Question?
PSL Season!
With fall in full swing, pumpkins are everywhere, and thanks to Starbucks, we now have the "PSL" season—short for Pumpkin Spice Latte, not the political party I found on Google. Pumpkin spice has taken over everything, from lattes to madeleine cakes (which I surprisingly enjoyed).
I even had my first PSL at Dunkin’ Donuts—because, hey, convenience wins. It tasted exactly as expected: coffee with a hint of pumpkin pie spices and of course, a heap of whipped cream because life’s too short not to indulge!
Inspiration with a Personal Twist
If you’ve ever been to Olive Garden, you know their Chicken & Gnocchi Soup is one of those feel-good dishes, rich and hearty. My Pumpkin Gnocchi Soup takes inspiration from that classic but adds a personal twist.
I’m bringing in a touch of my Haitian heritage by channeling flavors from Soup Joumou, a beloved Haitian pumpkin soup traditionally served on New Year’s Day to celebrate Haiti's independence. Soup Joumou is a vibrant, hearty soup made with pumpkin, beef, and vegetables, representing freedom and resilience.
In this version, we’re keeping the warm, comforting vibes but with gnocchi and a creamy pumpkin base for an easy, weeknight-friendly twist.
What Is Gnocchi?
Gnocchi is often mistaken for pasta, but it's technically a dumpling—made primarily from potatoes, flour, and sometimes eggs. Originating from Italy, gnocchi has been a staple in Italian cuisine for centuries.
Traditionally, it was made with semolina or even breadcrumbs before the potato version became widespread in the 16th century. Texturally, gnocchi should be soft and pillowy, soaking up the sauces it’s paired with. You can find gnocchi in three forms: frozen, shelf-stable in the pasta aisle, or fresh, which is preferred for its authenticity and delicate texture.
Fresh gnocchi is softer and has a more authentic flavor, while pre-packaged and dried options are convenient but can have a denser texture. For those following specific diets, vegan and gluten-free gnocchi options are also available, using alternatives like chickpea flour or omitting the egg altogether.
Looking for authentic Italian recipes? Check out Cooking with Nonna and Recipes from Italy.
How to Make Pumpkin Gnocchi at Home
Making homemade pumpkin gnocchi isn’t as hard as it sounds.
- Start with 2 medium russet potatoes (about 1 pound), boiled with the skins on to prevent them from becoming too watery.
- Mash them well, then mix in ½ cup pumpkin puree, 1 cup all-purpose flour, and a pinch of salt.
- Knead the dough lightly (but don’t overwork it) and roll it into ropes before cutting it into little pillows.
- If you're feeling adventurous, try a variation using sweet potatoes or ricotta for a richer, creamier gnocchi.
- Shape the dough on a gnocchi board or fork to give it ridges, which helps the gnocchi hold onto all that lovely sauce.
Best Sauces and Pairings for Gnocchi
Gnocchi is like a blank canvas, making it perfect for pairing with various sauces. Want something simple? Try a butter and sage sauce or a tomato-based sauce. Feeling fancy? Go for a creamy Alfredo or a pesto sauce.
The key is to balance the flavors—gnocchi is mild, so it pairs well with rich, hearty sauces. You could even throw it into a hearty ragù or bake it in the oven with some cheese for extra indulgence. Below is a summary of the best gnocchi sauce pairings:
| Sauce | Description |
|---|---|
| Tomato Basil | A classic, fresh tomato sauce with garlic and basil. Add it to the Baked Chicken and Tomato Basil Sauce Recipe. |
| Alfredo | Rich and creamy with butter, cream, and Parmesan. Try my Onion & Garlic Cream Sauce with parmesan cheese. |
| Pesto | Fresh basil, pine nuts, and Parmesan, perfect for lighter gnocchi. Try Spicy Pesto Basil Sauce. |
| Ragù | A slow-cooked meat sauce, ideal for colder days. Experiement using the Sausage Bolognese Recipe. |
| Butter and Sage | Simple but divine, just melted butter with crispy sage leaves. |
Homemade Pumpkin Puree
No canned pumpkin? No problem. To make your own pumpkin puree, chop a pumpkin into pieces, remove the seeds, and roast until tender. Scoop out the flesh and blend it with a stick blender or regular blender until smooth. Voila—fresh pumpkin puree ready to be used in this creamy pumpkin soup recipe!
More Delicious Recipes
- Curry Chicken Gnocchi Soup with Spinach and Mushrooms
- Creamy Cheesy Sage Chili Pumpkin Chicken Pasta
- Spicy Red Bean Stew with Dumplings and Smoked Turkey
- Creamy Spicy Sweet Potato Chicken and Dumplings
- Easy and Healthy Spicy Turkey Meatball Kale Soup
Thank You, Trader Joe’s!
I recently grabbed some pumpkin gnocchi from Trader Joe’s, and wow, they were incredible! Gnocchi is these little pillowy dumplings, typically made from potatoes, and they’ve got this light, fluffy texture with a hint of sweetness that pairs perfectly with Italian staples like parmesan, pesto, or sage butter.
They’re not like the filled dumplings you’d find in Asian cuisine, and they differ from American and Caribbean dumplings, which are more flour-based. If you can’t find pumpkin gnocchi, no worries—regular gnocchi will still make this dish super delicious!
Ingredients and Steps
Season the chicken with salt and pepper, then sear in a heated Dutch oven for 2-3 minutes on each side. Remove the chicken and set aside. In the same pot, cook bacon, onion, and sage until the onions are translucent, then add garlic and deglaze with wine.
Return the chicken to the pot and add broth, pumpkin puree, chili flakes, paprika, garlic powder, and onion powder. Simmer until the chicken is tender, then remove the chicken and sage.
Add gnocchi, carrots, and broccolini (or chopped kale) to the broth, cooking while you shred the chicken. Finally, return the shredded chicken to the soup and serve with chopped parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Gnocchi - Italian dumplings made from potatoes, flour, and eggs.
- Pumpkin Puree - Cooked, mashed pumpkin used as a base for soups and sauces.
- Turkey Bacon - A leaner alternative to traditional pork bacon, made from turkey meat that is seasoned, cured, and sliced to resemble bacon strips. It has a milder flavor, contains less fat, and is often used as a healthier substitute in breakfast dishes, salads, or sandwiches. You can use regular bacon if desired.
Why Turkey Bacon?
In my opinion, turkey bacon isn’t really bacon. It’s typically made from chopped, seasoned, and compressed turkey meat shaped to look like pork bacon, then cured and sliced to give it that familiar bacon vibe.
Real bacon, though, comes from pork belly, with its beautiful layers of meat and fat, which I absolutely love—but let’s be real, I can’t always indulge. So, when I need to cut back on pork, I turn to smoked turkey leg or turkey bacon. To boost the flavor, I’ll add a dash of smoked paprika for that extra smokiness in my dishes.
See the gnocchi chicken soup recipe card for quantities.
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!
Instructions with Pictures
Sorry for the old photo quality, but follow the instructions and cooking tips below using the step-by-step picture guide.
Use the Maillard reaction by searing the chicken breast to build flavor for the soup base.
Remove the chicken and set it aside to rest before shredding it. Allow the juices to redistribute for moist chicken shreds.
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.
Onions are sauteed with bacon and an aromatic sage to enhance the broth.
Dry white wine is added to balance the acidity and sweetness of the soup base.
The chicken is added back to cook in the flavorful broth, which will also enhance its flavor.
Next, the pureed pumpkin is added to simmer and reduced to make a creamy broth.
The spices are also added at this stage to provide a subtle smokey, spicy taste.
Once the chicken is cooked, remove it to allow it to rest before shredding it.
Make sure the carrots are cut into thin strips to cook through during this short cooking time stage.
Broccoli and Kale cook around the same time, for about 3-4 for a tender texture without overcooking it.
Finally add the shredded chicken to heat up in the soup before serving.
Substitutions
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Pumpkin Gnocchi - Opt for gluten-free gnocchi, which is available at most grocery stores.
Vegetarian
- Low-Sodium Chicken Broth - Swap the chicken broth with vegetable broth and remove the chicken—simple as that!
- Uncured Turkey Bacon - Use vegetarian bacon or omit it entirely.
Convenience
- Pumpkin Puree - Sweet potato puree or butternut squash can be used instead of pumpkin. Ensure to cook the potato or squash first, then blend it with some water. Additionally, butternut or Hubbard squash might also work. You can also try to get away with acorn squash; know that this squash has more water content.
- Boneless Skinless Chicken Breast - Replace the chicken with spicy Italian sausage or sweet chicken sausage for a flavorful twist.
- Fresh Sage - Use dried sage. It has a distinctive flavor but try with dried or fresh thyme if you do not have it.
- Broccolini (or Chopped kale) - Use another type of greens. Just be aware of their cooking times and add them at the correct time. Try using collard greens, spinach, or Swiss chard.
- Uncured Turkey Bacon - Substitute with your favorite bacon. I used regular pork uncured bacon or beef and plant-based bacon, but I have not tried either.
- White Wine Used - I recommend you use Sauvignon Blanc due to its ability to pair with seafood and spicy dishes due to its dry note. Additionally, you do not want to use a sweet wine. However, you may try Pinot Gris if you can't find Sauvignon Blanc. Remember, these are white wines; do not confuse them with Cabernet Sauvignon.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Pumpkin seeds - Roast them with a sprinkle of salt for a crunchy garnish.
- Creamy Sauce - Use heavy cream with a roux for a creamier texture.
- Use coconut milk or almond milk instead of cream.
- Swap butter for plant-based butter in the roux.
- Parmesan Cheese - Top with grated Italian cheese for that extra umami kick.
A roux is a mixture of 1 part butter (or another fat) and 1 part wheat flour (or sorghum flour for gluten-free) cooked together to form a thick paste, which serves as a base for thickening sauces, soups, and stews.
Equipment
- Dutch Oven - To sear the chicken and simmer the soup.. Dutch ovens are great for soups, especially enameled cast iron ones, like the Lodge 6-Quart Enameled Cast Iron Dutch Oven with Lid. In addition, they are great for even cooking and versatility; they can go in the oven.
- Holding Tray - Used to hold the stir-fried vegetables. I suggest using a metal tray like the USA Pan Bakeware Quarter Sheet Pan since it is the perfect size to place next to the stove to keep the ingredients warm.
- Shredder- This is not necessary, but you can use the meat shredder, which looks like plastic bear claws that come in a set with long teeth, like the Bear Paws Meat Claws - The Original Meat Shredder Claws.
- Or you can use two forks. One holds the chicken in place while the other tears small pieces off. Then, you would return to the big chunks you tore off and shred them.
- My Favorite Way: Use your KitchenAid Mixer with the paddle attachment. Just place the rested chicken in the bowl and allow the paddle to shred the chicken. I've done this plenty of times to make chicken salad.
- Stick blender (Immersion Blend) - To puree the pumpkin if you're making it from scratch.
- Ladle - To serve up your delicious creamy pumpkin gnocchi soup.
Kitchen Must Haves - Find other tools I use here.
How to Shred Chicken?
Shredding chicken quickly can be a game-changer when prepping for soups like Pumpkin Gnocchi Soup. One method is using forks: simply hold the chicken with one fork and shred it with the other by pulling it apart. It’s easy but can take a little more effort.
For a faster option, try bear claws, which are kitchen tools with sharp prongs designed for shredding meat efficiently; just grab and pull through the chicken for quick results.
If you have a KitchenAid mixer, attach the paddle and toss it into your cooked chicken. A few low-speed turns will have it shredded in under a minute, making it perfect for busy nights!
Storage
- Refrigerator - Store in an airtight container for up to 4 days.
- Freezer - Freeze in portions for up to 3 months. Try freezing them flat in a freezer resealable bag for easier storage.
- Reheating - Warm in a pot on the stove, stirring occasionally to prevent sticking.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking tips
- Making Your Own Gnocchi - Don’t overwork the gnocchi dough—it should just come together.
- Perfect Texture - Simmer, don’t boil, the gnocchi to avoid them falling apart.
- Seasoning - Taste and adjust the seasoning after adding the pumpkin puree for a balanced flavor.
- Cooking with White Wine - I prefer Sauvignon Blanc, which goes great with spicy poultry and fish dishes.
- For faster prep - Instead of shredding, cut the cooked chicken into small, diced pieces. Learn more with my video.
- Quick Tip - Mastering Flavor: Elevating Your Soups and Stews!
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Frequently Asked Questions
They are delicate dough dumplings with a slight chewiness and a hint of sweetness from the potatoes.
Typically gnocchi takes about three to five minutes to cook when placed in simmer to boiling liquid. In addition, since gnocchi are light and fluffy, they will be done once they are seen floating to the top.
Gnocchi is primarily made from potatoes, flour, and egg.
Yes, this is a great hearty soup that can be made ahead and reheated!
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 this recipe to make it extra creamy, use coconut milk or plant-based soy milk to keep it creamy without dairy.
Soup Recipes
Looking for other soup recipes like this? Try these:
- 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
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- Air Fryer Chicken Shawarma | Quick with Beituti
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
📖 Recipe
Pumpkin Gnocchi Soup
Ingredients
For the Chicken
- 12 ounces chicken breast skinless, boneless
- salt and pepper
- 2 tablespoon olive oil
For the Soup Base
- 4 ounces of uncured turkey bacon sliced into thin strips
- 1 medium onion diced
- 2 sprigs of sage left whole
- 3 garlic cloves 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 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
- 1 ½ cup carrots julienne
- 2 cups chopped broccolini or kale
Garnish
- chopped parsley
Equipment
- Dutch Oven or Medium Pot
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 allow the wine to cook for 30 seconds to release 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
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