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Celebrate cozy season with a creamy, comforting meal



Super soup that is easy to make

Delicious pumpkin and pierogie soup


A snug sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love.

Gather around the table for a hearty meal featuring some of the most comforting flavors of fall – pumpkin, apple and cinnamon – plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors – a comforting addition to this Creamy Pumpkin Soup with Mini Pierogies.

Available in 13 flavors, including 4 Cheese Medley, Loaded Baked Potato, Broccoli & Cheddar and other varieties in both full and mini sizes, they can be boiled, baked, sauteed, air fried and even grilled, making them a versatile addition to seasonal dishes of all kinds.

Plus, in honor of National Pierogy Day, you can enter for a chance to win items to get cozy –pierogy style. From getting comfy on the couch with pierogies to enjoying them in bed, you can win items inspired by these soft, pillowy, cheese-filled pasta pockets: like a plush robe or pierogy-shaped blanket. To enter, simply follow @mrstspierogies on Instagram, like the sweepstakes post and comment your favorite way to get cozy.

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

Creamy Pumpkin Soup with Mini Pierogies

Prep time: 5 minutes
Total time: 40 minutes
Servings: 4

  • 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 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
READ MORE: Quick, easy recipes to add to your dinner rotation
  1. Slice shallot, peel and cube apple and crush garlic.

  2. In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.

  3. Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.

  4. 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.

(Family Features) 



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