Did you know you can make a tasty soup in 15 minutes? Yep, 15 minutes! This tasty pumpkin and gnocchi soup is a great quickie to try tonight.
500 g, peeled, cut in 1cm cubes
1 small, chopped
Salt reduced chicken stock
Dried potato gnocchi
500 g, (shelf fresh)
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
1 tbs, chopped
- Combine the pumpkin, onion and stock in a medium saucepan. Bring to the boil over high heat. Reduce heat and simmer, covered, for 8-10 minutes or until the pumpkin is tender.
- Meanwhile, cook the gnocchi in a large saucepan of boiling salted water following packet instructions or until just tender. Drain.
- Using a stick blender or food processor, process the pumpkin mixture until smooth. Season with salt and fresh black pepper. Add the gnocchi and stir to combine. Serve the pumpkin and gnocchi soup sprinkled with the cheese and chives.