Pumpkin and gnocchi soup
Experience a hearty and comforting Pumpkin and Gnocchi Soup with crispy pancetta. Perfect for autumn and winter meals.
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Cooking tools:
- Immersion blender
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Colander
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, sliced
- 1kg pumpkin, peeled, seeded, cut into 3cm pieces
- 2 cups Massel vegetable liquid stock
- 100g sliced pancetta, torn (optional for a vegetarian option)
- 2 tablespoons torn sage leaves
- 700g pkt ready made gnocchi
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