• Jengo

Zucchini Gnocchi Pumpkin Soup - Vegan

Ready for some quick, easy, and delicious fall soup? This is it. It's amazing how good this is and how minimal the ingredients are. You can omit the zucchini if you'd like. Personally I think it adds nice texture, garnish, and nutrition but it's not absolutely necessary for this dish. The only thing necessary is a can of pumpkin and some salt. Although I have to say I really love it with the gnocchi. It adds a bit of a soft bite and some chewiness. Scroll down for the recipe.

Lately I'm into this coral tile back drop and it makes my orange food look even more orange. I'll change it soon.

Not feeling the zucchini or gnocchi? Or don't have it on hand? The pumpkin soup on it's own with some herbs is fine too. The coconut milk for decorative purposes only. You really can't taste it in such small amounts.

Pictured here without the gnocchi.


Total time: 15 minutes

Yields: 2 small servings or 1 large one

*You will need a small pot enough to hold 16-17 ounces

**All proportions are approximated. Apply to your preference and taste


  • 1 15oz can of pumpkin (I get the organice one from Trader for $2)

  • 1/2 tsp of fresh minced garlic (more or less to taste)

  • Gnocchi (any kind. I used the cauliflower gnocchi from Trader Joe's)

  • 1 zucchini (spiralized)

  • Water to dilute the soup to desired consistency (I used 7+ oz)

  • Salt to taste

  • Pepper to taste

  • Optional: drizzle of olive oil for some fat and pretty shine

  • Optional: herbs (any kind) for sprinkling and garnish

  • Pepper to taste


  1. Heat the pumpkin, with water, and added garlic, either on stove top or microwave. Add salt to taste

  2. Warm the gnocchi separately and add to the soup once both are done (as much as you'd like. I like to fill 1/4 of my bowl (about 7-8 gnocchis) and I like to pan fry my gnocchi for nice color and texture but you can throw it directly into the pot or microwave as well. Just make sure they're fully warmed all the way through before serving.

  3. Top with raw, spiralized zucchini. The soup will warm and soften them a little. If you're not into the raw zucchini thing, cook it for just a few minutes to slightly soften them. But don't turn them into mush. Microwave or stove top method is fine.

  4. Drizzle some olive oil and sprinkle with pepper, and fresh, or dried herbs as desired before serving.

Voila! Enjoy your pumpkin soup and feel the warmth of fall in your tummy! :)

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