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