Creamy Pumpkin Soup with Mini Pierogies
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.