Spicy Sausage Gnocchi Pumpkin Soup

Dipping temperatures outside can only mean one thing, it’s gotta get toasty inside!!

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Can we finally say, soup season is here?!? The temperature has been so weird lately … not that I’m complaining, but we’ve been having warmer than normal days, and then this weekend — hellllloooooo November chill!

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I’ve got a couple of soups floating around the blog, and ironically ( or not so ironically) most of them, have a pumpkin base. It’s the colour … the burst of orange, reminds me of fall. The spices, leave my home smells aaahhh-mazing.

This soup is hearty, its quick, it’s got a kick — aka perfect recipe, to leave you warm, comforted and with a soup baby.

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Spicy Sausage Gnocchi Pumpkin Soup

·         2 lbs Turkey sausage

·         3 Tbsp extra-virgin olive oil

·         1 large onion, chopped

·         3 cloves garlic, minced

·         1 Tbsp Chopped Fresh Thyme

·         2 Fresh Basil leaves

·         1 Dried Bay Leaf

·         ¼ tsp curry powder

·         ¼ tsp caraway seeds

·         1 ½ cups Pumpkin Puree

·         6 Cups Chicken Stock

·         2 cups Water

·         1 tbsp Salt

·         1 ½ tbsp. Black Pepper

·         1 package prepared gnocchi

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Directions:

In a large non-stick frying pan, on medium-high heat brown the Italian sausage 2 minutes on each side.

Remove from heat, and allow to cool. Once cooled. Slice into bite sized pieces.

In a large soup pot, heat olive oil. Add cooked sausage, onions, garlic, thyme, basil, bay leaf, curry powder and caraway seeds. Allow to sauté for 7 minutes. All of your ingredients should start to become fragrant.

Add pumpkin, chicken stock, water , salt and black pepper. Bring to a boil.

Add gnocchi and cook for an additional 20 minutes.

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6 thoughts on “Spicy Sausage Gnocchi Pumpkin Soup

  1. Ummm. Yay!! It’s soup time here in Trini too nice rainy weather. Love it. Been doing some soups too. Yours is already on the menu for next week!!

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