Creamy Gnocchi Soup

Serves 1
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Directions

  1. 1Cook the holiday hash in a large pan with a bit of oil according to package instructions.
  2. 2Transfer the cooked hash into a blender.
  3. 3Add the dairy-free Boursin cheese to the blender.
  4. 4Add about 2 cups of vegetable broth to the blender.
  5. 5Blend until the mixture is smooth.
  6. 6Pour the blended soup back into a pot over medium heat.
  7. 7Bring the soup to a boil.
  8. 8Season the soup with a little bit of salt and pepper.
  9. 9Add the uncooked pumpkin gnocchi to the boiling soup.
  10. 10Cook the gnocchi for about 4 to 5 minutes until they rise to the top.
  11. 11Ladle the creamy gnocchi soup into a bowl.
  12. 12Drizzle with coconut milk (optional).
  13. 13Add rosemary croissant croutons as a garnish (optional).
  14. 14Sprinkle pumpkin seeds on top as a garnish (optional).

Ingredients

  • 1 package holiday vegetable hash
  • 1 package dairy-free Boursin cheese
  • 2 cups vegetable broth
  • 1 package pumpkin gnocchi
  • drizzle coconut milk
  • rosemary croissant croutons
  • pumpkin seeds
  • oil
  • salt
  • pepper

Equipment

large panblenderpot