Bowl of Creamy Pumpkin Soup

Creamy Pumpkin Soup with Gnocchi

Smooth and full-flavored, creamy pumpkin soup is a lovely surprise of the creamy savoriness created by the blue cheese sauce. This soup is easy to make, but company-worthy. Serve it as an appetizer soup for your next celebration dinner.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 410kcal
Author Karen @ SoupAddict


for the soup

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 small/medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground nutmeg
  • 15 ounce can pumpkin puree not pie filling
  • 2 cups vegetable or chicken broth low sodium

for the blue cheese sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup half and half
  • 3 ounces soft gorgonzola cheese (such as Cambozola Black Label, cubed)

for the gnocchi

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 16 ounces prepared gnocchi or 1 pumpkin gnocchi recipe (see notes)
  • 6 sage leaves, thinly sliced


for the soup

  • Heat the oil and butter in a 4 to 5 quart Dutch oven or stock pot over medium, until shimmering. Add the onions, and saute until soft (about 5 minutes). Add the garlic, salt, and nutmeg and stir until fragrant (just 30 seconds or so).
  • Spoon in the pumpkin puree, and combine thoroughly with the onion mixture.
  • Tip in the broth and stir to create a smooth base. Bring to a gentle simmer, then reduce heat to low while you make the blue cheese sauce.

for the blue cheese sauce

  • Heat butter in a medium sauce pot over medium heat, until melted. Stir in the flour to form a thick paste.
  • Add a 1/4 cup of the half and half and stir well. It will be lump at first, but will smooth out a bit. Adding the remaining half and half in 1/4-cup increments, and keep stirring, until the bechamel is thick enough to drip slowly from a spoon.
  • Add the blue cheese cubes at all once, and stir until melted (this could take a few minutes).

prepare the gnocchi

  • Follow the package directions to boil the gnocchi. If you're using my pumpkin gnocchi recipe: bring a pot of water to boil, drop in the gnocchi, and cook for 3 minutes. They should plump up and float.
  • To pan-fry the gnocchi: heat 1 tablespoon of butter in a skillet over medium until melted. Add the gnocchi, and saute until golden brown (7-8 minutes).

finish the soup

  • Stir the blue cheese sauce into the pumpkin soup. Use an immersion blender to completely smooth out the soup (you can also use a standard blender; you'll need to work in batches).
  • Ladle the soup in bowls, and top each serving with a generous amount of gnocchi. Garnish with fried sage, if desired.


If you'd like to make your own homemade gnocchi, try my pumpkin gnocchi recipe.


Calories: 410kcal