Creamy Pumpkin Soup with Mini Pierogies
Ingredients
- 1 large shallot
- 1 large Honeycrisp apple 1 1/2 cups
- 5 garlic cloves
- olive oil
- 2 cups low-sodium chicken or vegetable broth divided
- 2 cups canned pumpkin puree
- 2 teaspoons maple syrup
- pepper to taste
- salt to taste
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 2 tablespoons heavy cream
- fresh thyme to taste
- 1 box Mini 4 Cheese Medley Mrs. T's Pierogies
Instructions
- Slice shallot, peel and cube apple and crush garlic.
- In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.
- Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.
- In pot, add 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 low boil then add frozen pierogies. Boil 3 minutes.