Turn your favourite pumpkin soup recipe into a hearty meal by adding gnocchi and crisp pancetta.
- 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.
- Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Cook pancetta and sage for 4-5 minutes or until crisp.
- 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.
- Divide soup between serving bowls. Add gnocchi and top with pancetta mixture.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set