Creamy pumpkin soup with yoghurt and gnocchi
Can’t decide between pumpkin soup or gnocchi? Combine the two with this delicious 5-ingredient recipe. It’s ideal for busy weeknights.
- 500g cauliflower, cut into small florets
- 3 x 430g pkts pumpkin soup
- 1 1/3 cups (375g) Chobani Plain Greek Yogurt
- 500g pkt mini potato gnocchi
- 2 tbs coriander leaves
Place the cauliflower and soup in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 10 mins or until the cauliflower is just tender and soup is heated through. Add 1 cup (280g) yoghurt and stir to combine.
Meanwhile, cook the gnocchi in a large saucepan of boiling water for 2-3 mins or until the gnocchi rise to the surface. Drain well. Heat a large non-stick frying pan over high heat. Add the gnocchi and cook, stirring, for 5 mins or until gnocchi is light golden.
Divide soup mixture among serving bowls. Top with gnocchi and remaining yoghurt. Sprinkle with coriander and season with pepper to serve.