Recipe: Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta - WSAW

WAUSAU, Wis. (WSAW) - Who says pumpkin is just for fall? Sarah Agena with the Potato and Vegetable Growers Association joined Sunrise 7 to deliver a recipe full of vitamins. It tastes great too! The pumpkin and potatoes are whisked together in a velvet smooth soup perfect for your family.

Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta

Ingredients

3 cups canned pumpkin puree
3 cups prepared mashed potatoes from dehy flakes
4 cups vegetable stock
2 cups Half & Half
2 Tbsp Sea salt
2 tsp black pepper freshly ground
1 tsp orange zest
1/4 cup orange juice freshly squeezed
1/2 tsp Nutmeg freshly grated

Garnish

Instructions

In a large pot over medium heat, combine the ingredients for the soup. Whisk them together until the soup is creamy and slightly thickened. Bring the soup to a boil then reduce to a simmer and allow the soup to cook for about 20 minutes. It should reduce by about 25% in volume and coat the back of a spoon nicely.
Adjust the seasoning if desired.
Remove from heat and keep warm until ready to serve.
To prepare the gnocchi, bring a pot of water to a boil then reduce to a simmer. Add in the prepared potato gnocchi, cook for 5-6 minutes or until the gnocchi float. Carefully remove the gnocchi and place on a plate with a drizzle of olive oil. This will prevent the gnocchi from sticking to each other as well as prevent them from drying out.
To serve, pour 8 ounces of soup into a bowl (a hollowed out pumpkin can also be used as a serving bowl). Arrange roughly six gnocchi in each bowl of soup, then top with some crispy pancetta and sage.

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Recipe: Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta - WSAW
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Recipe: Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta - WSAW

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