Last Friday night I showed you this soup on Facebook & Instagram & asked for help giving it a name. Thankfully I got a lot of response because Roger & I had no idea what to call this yumminess! I decided to combine several of the names suggested & now that it’s named I can share this Pumpernut Sweet Potato Gnocchi Soup Recipe! Don’t you just love the word Pumpernut?! Thanks Jordyn for coming up with the name, we love it!

Roger & I had been wanting to create a sweet potato gnocchi soup for a while now, but we weren’t sure what other vegetables to put in it, & we were worried about the heaviness of the soup. Roger is usually in charge when we make soup & I just do the prep work & make the sandwiches. However, this time Roger did everything except the homemade sweet potato gnocchi. But I had a really good excuse. Katie – my sister-to-be – & I have been doing all of the wedding planning through texting & Pinterest commenting – not easy! We finally got a chance to talk Friday night & we took full advantage of it while Roger made me supper!

Speaking of wedding planning! In 2 Wednesdays I am going to share an article on Planning a Pinterest Wedding. Stay tuned!

But for now I’ll just share this delicious recipe!

This recipe serves 3-4 people.

Ingredients:

4 Tablespoons Butter

3 Tablespoons Pumpkin Puree

2 Tablespoons Flour

2 Cups Vegetable Broth

1 & 1/3 Cups Half & Half

1 Teaspoon Salt

1 Cup Diced Oven-Grilled Pumpkin

1 Cup Diced Butternut Squash

2 Cups Sweet Potato Gnocchi – you might want to cut small gnocchi pieces so that they will fit better on the spoon with the other vegetables

1 Teaspoon Black Pepper

1 Pinch Nutmeg

1 Pinch Cinnamon

1 Cup grated Apple Smoked Cheddar Cheese (White)

First, bake the diced pumpkin & butternut squash at 350º for 10-15 minutes until tender and starting to brown. While the pumpkin & squash are baking, melt the butter in a large pot, add half the salt and pepper – 1/2 Tsp each. Then add the flour, & cook for about 1-2 min over medium high heat until browned, whisking continuously.

Then whisk the pumpkin puree into the mixture, and then ddd the vegtable broth & half & half. Turn the heat to high until the soup is simmering.

Once the soup is slightly simmering, add the grilled pumpkin & butternut squash, letting the soup cook over medium heat for about 8-10 minutes – until the pumpkin & squash pieces are soft, but not falling apart.

Add the already cooked and hot sweet potato gnocchi and the rest of the seasonings & turn to low heat for about 2-3 minutes – stirring occasionally. Add the cheese last and let the whole soup cook for an additional 5-10 minutes to combine the flavors. You can add more salt and black pepper to taste. Roger and I personally enjoy a little extra black pepper in pretty much everything.

Serve hot with fresh crushed black pepper & a big piece of crusty bread.

Pumpernut Sweet Potato Gnocchi Soup

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Author: Domestically Blissful
Total Time: 45

Ingredients

Scale

4 Tablespoons Butter
3 Tablespoons Pumpkin Puree
2 Tablespoons Flour
2 Cups Vegetable Broth
1 & 1/3 Cups Half & Half
1 Teaspoon Salt
1 Cup Diced Oven-Grilled Pumpkin
1 Cup Diced Butternut Squash
2 Cups Sweet Potato Gnocchi
1 Teaspoon Black Pepper
1 Pinch Nutmeg
1 Pinch Cinnamon
1 Cup grated Apple Smoked Cheddar Cheese (White)

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Instructions

First, bake the diced pumpkin & butternut squash at 350º for 10-15 minutes until tender and starting to brown. While the pumpkin & squash are baking, melt the butter in a large pot, add half the salt and pepper – 1/2 Tsp each. Then add the flour, & cook for about 1-2 min over medium high heat until browned, whisking continuously.
Then whisk the pumpkin puree into the mixture, and then ddd the vegtable broth & half & half. Turn the heat to high until the soup is simmering.
Once the soup is slightly simmering, add the grilled pumpkin & butternut squash, letting the soup cook over medium heat for about 8-10 minutes – until the pumpkin & squash pieces are soft, but not falling apart.
Add the already cooked and hot sweet potato gnocchi and the rest of the seasonings & turn to low heat for about 2-3 minutes – stirring occasionally. Add the cheese last and let the whole soup cook for an additional 5-10 minutes to combine the flavors. You can add more salt and black pepper to taste.
Serve hot with fresh crushed black pepper & a big piece of crusty bread.

Nutrition

Serving Size: 3

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With love, G