Name: Simple Pumpkin Gnocchi Soup
Ingredients: 13.5-oz. can unsweetened coconut milk, stirred well; 1 Tbsp. olive oil; 1 onion; 2 cloves garlic, diced; 2 Tbsp. red curry paste; 15-oz. can pure pumpkin purée; 1 1/2 cups water (or broth); 16 oz. gnocchi; Salt, to taste

Ingredients

13.5-oz. can unsweetened coconut milk, stirred well
1 Tbsp. olive oil
1 onion
2 cloves garlic, diced
2 Tbsp. red curry paste
15-oz. can pure pumpkin purée
1 1/2 cups water (or broth)
16 oz. gnocchi
Salt, to taste

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Instructions

Heat 1 Tbsp olive oil in a medium Dutch oven or other heavy pot over medium. Add garlic and 2 Tbsp. red curry paste and cook, stirring constantly, until fragrant, 2–3 minutes. Add in the diced onion and cook until soft.
Add one 15-oz. can pure pumpkin purée, coconut milk, and 1½ cups water. Increase heat to high and bring soup to a simmer.
Add in the gnocchi and cook for 3 more minutes. Remove pot from heat. Taste soup and season with salt if needed. Ladle into bowls and serve as desired.

Notes

From Bon Appetit