Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta – Eat Wisconsin Potatoes

Ingredients

• 3 cups canned pumpkin puree
• 3 cups prepared mashed potatoes (from dehy flakes)
• 4 cups vegetable stock
• 2 cups Half & Half
• 2 Tbsp Sea salt
• 2 tsp black pepper (freshly ground)
• 1 tsp orange zest
• 1/4 cup orange juice (freshly squeezed)
• 1/2 tsp Nutmeg (freshly grated)
• 1 package (16 oz) potato gnocchi (cooked & drained)
• 6 oz pancetta (bacon or prosciutto can be substituted) (diced and crisped in a pan)
• sage leaves fried in olive oil for 20-30 seconds (as needed)