Published: by Absolutely Recipes, in the recipes category.

Roasted Pumpkin and Potato Soup with Gnocchi, Sage, and Pancetta Recipe.

Ingredients:

Soup
3 cups Canned Pumpkin Puree
3 cups Prepared Mashed Potatoes (From Dehy Flakes)
4 cups Vegetable Stock
2 cups Half & Half
2 TBSPs Sea Salt
2 TSPs Freshly Ground Black Pepper
1 TSP Orange Zest (Optional)
¼ cup Freshly Squeezed Orange Juice
½ TSP Freshly Grated Nutmeg

Garnish
1 package (16 ounces) Potato Gnocchi, cooked, & drained
6 ounces Pancetta (Bacon or Prosciutto can be subbed), diced, and crisped up in a pan
As needed Sage Leaves (fried in olive oil for 20-30 seconds)

Recipe 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 soup nicely.

Adjust the seasoning if desired.

Remove from the 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 top portion 8 ounces of soup into a bowl (a hollowed 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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