Roasted Pumpkin and Potato Soup with Gnocchi, Sage, and Pancetta

Name: Roasted Pumpkin and Potato Soup with Gnocchi, Sage, and Pancetta
Ingredients: 3 cups Canned Pumpkin Puree; 3 cups Prepared Mashed Potatoes (From Dehy Flakes); 4 cups Vegetable Stock; 2 cups Half & Half; 2 tablespoons Sea Salt; 2 teaspoons Freshly Ground Black Pepper; 1 teaspoon Orange Zest (Optional); ¼ cup Freshly Squeezed Orange Juice; ½ teaspoon Freshly Grated Nutmeg; 1 package (16 ounces) Potato Gnocchi, cooked, & drained; 6 ounces Pancetta (Bacon or Prosciutto can be subbed), diced, and crisped up in a pan.; As needed Sage Leaves (fried in olive oil for 20-30 seconds)

potatogoodness.com

Pumpkin and potatoes are whisked together in a velvet smooth soup perfect for fall time. Tender gnocchi and crispy Italian style bacon garnish the soup and make

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Ingredients

3 cups Canned Pumpkin Puree
3 cups Prepared Mashed Potatoes (From Dehy Flakes)
4 cups Vegetable Stock
2 cups Half & Half
2 tablespoons Sea Salt
2 teaspoons Freshly Ground Black Pepper
1 teaspoon Orange Zest (Optional)
¼ cup Freshly Squeezed Orange Juice
½ teaspoon Freshly Grated Nutmeg
1 package (16 ounces) Potato Gnocchi, cooked, & drained
6 ounces Pancetta (Bacon or Prosciutto can be subbed), diced, and crisped up in a pan.
As needed Sage Leaves (fried in olive oil for 20-30 seconds)