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🍲 Creamy Pumpkin Stew with Crispy Gnocchi

658 kcal · 30 min · 4 servings

Ingredients

• Butternut squash 1 pc.
• onions, yellow 1 pc.
• ginger, fresh 50 g
• garlic cloves 2 pc.
• parsley, fresh 15 g
• lemons 1 pc.
• oil 2 tbsp
• vegetable broth 600 ml
• whipping cream 200 ml
• salt pinch
• pepper, black ground pinch
• butter 2 tbsp
• gnocchi, fresh 400 g

Instructions

1. 1. Thoroughly wash the pumpkin under running water.
2. 2. Peel off the skin and cut the pumpkin in half lengthwise.
3. 3. Remove the seeds from the flesh.
4. 4. Dice the flesh into small cubes.
5. 5. Peel the onions, ginger, and garlic.
6. 6. Finely chop the onions, ginger, and garlic.
7. 7. Wash the parsley and dry it.
8. 8. Pluck the parsley leaves from the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Rinse the lemon in hot water.
11. 11. Zest about one teaspoon of lemon peel.
12. 12. Cut the lemon in half.
13. 13. Squeeze out the juice of the lemon.
14. 14. Heat the oil in a pot over medium heat.
15. 15. Add the onions, ginger, and garlic to the hot oil.
16. 16. Sauté the vegetables for about one minute.
17. 17. Add the diced pumpkin to the pot.
18. 18. Deglaze the mixture with vegetable broth.
19. 19. Add the cream.
20. 20. Let the mixture simmer for about 15 minutes.
21. 21. Blend the soup finely with an immersion blender.
22. 22. Add two tablespoons of lemon juice to the soup.
23. 23. Add the grated lemon zest to the soup.
24. 24. Season the soup with salt and pepper to taste.
25. 25. Melt the butter in a pan over medium heat.
26. 26. Fry the gnocchi in the butter for about five minutes until golden brown.
27. 27. Add the fried gnocchi to the pumpkin soup.
28. 28. Sprinkle the stew with the chopped parsley.
29. 29. Plate the stew and serve it.

Nutrition per serving

• kcal: 658
• Protein: 15 g · Fett/Fat: 28 g · Carbs: 86 g