Fall Harvest, Pumpkin Gnocchi Soup

When the fall season rolls around there tends to be a lot of sweet pumpkin treats that pop up everywhere, but what about the savory? 

It's been pretty darn rainy here in south Florida lately, and dare I say....maybe just a tad cooler. In this type of weather I like to eat what everyone else does...warm comfort food...which makes it a perfect time to make pumpkin soup!

I feel like a lot of soups that are squash based tend to be bisque's, which are good, but they just don't fill me up. 

This recipe definitely isn't lacking in the ingredients department, yet is still super simple. 

Although, for a long time I thought that soups were just way too much work and took way too long, I promise you that this soup is super easy and fast!!

Ingredients: 

1 Tablespoon of butter

1/2 red onion, chopped 

1/2 red pepper, chopped

3 red potatoes, diced

2 teaspoons of minced garlic

1 cup of corn

4 cups of vegetable broth

1 1/2 cups of milk

15 oz. of pumpkin puree

1 (16 oz.) package of gnocchi 

When buying your pumpkin, make sure you getting
pure pumpkin, not pumpkin pie filling.

In a large pot, melt 1 Tablespoon of butter over medium heat. 

Add in the chopped onion, and minced garlic.

Stir occasionally for about five minutes or until the onion is starting to become soft, then add the peppers. 

Cook for about another minute. 

To the pot, add 4 cups of vegetable broth and bring to a boil.

Once at a boil, add the potatoes and the corn.

Simmer for 30 minutes or until the potatoes are tender.

I left the skin on the potatoes, just to have the pretty color!!!

To the pot, add the pumpkin puree and milk.

Stir until blended and then heat through. 

Bring the mixture back to a boil.

Add the gnocchi, and let simmer until it's soft and floats to the surface.

Make sure you use a large pot...as you can see, I cut it pretty close. 

You are now ready to eat!!!

Sprinkle with some dried basil, for a tasty garnish!

So many pretty colors in this soup!

Since Kevin refuses to touch anything in the squash family, I have lots of soup left over to eat tomorrow and stash in the freezer!