Pumpkin Soup with Coriander and Chilli Gnocchi

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

The slightly sweet, mild favour of pumpkin goes very well with celery, and when pumpkin is puréed with leeks it takes on a silky texture. For this soup I’ve pepped up the flavour with lots of garlic, sage and thyme. The coriander and chilli potato gnocchi (dumplings) are a surprising but very successful optional addition.


For the soup

  • 1 kg (2 lb) slice of pumpkin
  • 2 tablespoons olive oil


  • Cut the pumpkin into manageable pieces, scoop out the seeds and reserve them. Peel the pumpkin and cut it into 2.5 cm (1-inch) cubes.
  • Heat the olive oil in a large pan and stir-fry the garlic with the sage and thyme, but don’t let it burn. Add the onion, leek, carrot, celery and pumpkin flesh, and increase the heat slightly, stirring the vegetables around for abou