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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