Pumpkin Gnocchi Soup
A hearty, comforting soup with a spicy, savory sage pumpkin broth with sweet pumpkin gnocchi, shredded chicken, smoked turkey, and vegetables.
Servings 4 servings
Calories: 572kcal
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
Calories: 572kcal | Carbohydrates: 58g | Protein: 40g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1238mg | Potassium: 1198mg | Fiber: 8g | Sugar: 7g | Vitamin A: 23676IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 7mg
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