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
- Slice shallot, peel and cube apple, and crush garlic.
- In a pot, add a drizzle of olive oil and sauté the shallots, garlic, and apple for 20 minutes, covered, on medium-low heat.
- Let the mixture slightly cool and then add it to a blender with 1/2 cup of broth and blend until fully combined.
- 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.
