Skip to main content

Creamy pumpkin soup with yoghurt and gnocchi

Skip to IngredientsSkip to Method

Can’t decide between pumpkin soup or gnocchi? Combine the two with this delicious 5-ingredient recipe. It’s ideal for busy weeknights.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Creamy pumpkin soup with yoghurt and gnocchi


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    Divide soup mixture among serving bowls. Top with gnocchi and remaining yoghurt. Sprinkle with coriander and season with pepper to serve.