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Citrus Fruits

Pumpkin Soup

1  large shallot

1  large Honeycrisp apple (or 1 1/2 cups)

5  garlic cloves

olive oil

2  cups low-sodium chicken or vegetable broth, divided

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

1  box Mini 4 Cheese Medley Mrs. T’s Pierogies

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.

To find more cozy recipe inspiration, visit mrstspierogies.com.

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