Creamy Pumpkin Soup with Mini Pierogies
Photography Courtesy Mrs. T’s Pierogies
Featured in Winter 2025
Ingredients
1 large shallot, sliced
1 large Honeycrisp apple, peeled and chopped (1½ cups)
5 garlic cloves, crushed
Olive oil
2 cups low-sodium chicken or vegetable broth
2 cups canned pumpkin puree
2 teaspoons maple syrup
Black pepper
Salt
¼ teaspoon nutmeg
⅛ teaspoon cinnamon
2 tablespoons heavy cream
Fresh thyme
1 box 4-cheese medley mini pierogies
Instructions
- In a pot over medium-low heat add drizzle of olive oil and sauté the shallots, apple, and garlic for 20 minutes, covered.
- Let mixture cool slightly, then add to blender with ½ cup of the broth; blend until fully combined.
- In a medium pot combine pumpkin puree, blended shallot mixture, maple syrup, salt to taste, pepper to taste, nutmeg, cinnamon, remaining broth, heavy cream, and thyme to taste. Bring to a low boil, then add frozen pierogies. Boil 3 minutes. Makes 4 servings.
Recipe courtesy Mrs. T’s Pierogies
