Creamy Pumpkin Soup with Mini Pierogies

TOTAL TIME 40 MINUTES
PREP TIME 5 MINUTES
INGREDIENTS 14
SERVINGS 4

Ingredients

Ingredients:
  • 1 box of Mini 4 Cheese Medley Mrs. T's® Pierogies
  • Olive oil
  • 1 large shallot, sliced
  • 5 garlic cloves
  • 1 large honeycrisp apple (or 1 1/2 cups), peeled and cubed
  • 2 cups low-sodium chicken or vegetable broth
  • 2 cups canned pumpkin puree
  • 2 tsp maple syrup
  • Pepper, to taste
  • Salt, to taste
  • 1/4 tsp nutmeg
  • 1/8 tsp cinnamon
  • 2 tbsp heavy cream
  • Fresh thyme, to taste

Directions

  1. Slice shallot, peel and cube apple, and crush garlic.
  2. In a pot, add a drizzle of olive oil and sauté the shallots, garlic, and apple for 20 minutes, covered, on medium-low heat.
  3. Let the mixture slightly cool and then add it to a blender with 1/2 cup of broth and blend until fully combined.
  4. In a pot, add pumpkin purée, the blended shallot mixture, maple syrup, seasonings, 1 1/2 cups broth, heavy cream, and thyme. Bring to a low boil and then add in the frozen pierogies. Boil for 3 minutes. Serve and enjoy.
Mini 4 Cheese Medley

Mini 4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these— Parmesan, Cheddar, Romano, and Swiss cheeses plus creamy whipped potatoes, packed in pasta!

Mini Four Cheese Medley Pierogies are perfect for snacks, soups, appetizers and salads.