• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 10 Ingredients


A quick, easy and delicious soup that is a meal in a bowl. A wonderful winter warmer.

Ingredients (serves 4)

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, sliced
  • 1 kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • 2 cups vegetable real stock
  • 100g sliced pancetta, torn (optional for a vegetarian option)
  • 2 tablespoons torn sage leaves
  • 700 g ready made gnocchi
  • cream, to drizzle
  • roasted butternut pumpkin shell (optional)


  1. Heat half the oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes. Add pumpkin and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until pumpkin is tender. Using a hand held blender, process soup until smooth. Season.
  2. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook pancetta and sage for 4-5 minutes or until crisp.
  3. Bring a large saucepan of salted water to the boil. Cook gnocchi for 2 minutes or until tender and they rise to the surface. Drain.
  4. Divide soup between serving bowls. Add gnocchi and top with pancetta mixture and a drizzle of cream OR place into roasted butternut pumpkin shell.

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