Spiced Pumpkin Perogy Soup


Spiced Pumpkin Perogy Soup

Course 2. Soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 pkg (454g) Pelmen Foods Savoury Pelmeni
  • 4 cups pumpkin cut in 3 cm cubes
  • 4 cloves garlic with peels on
  • 3 tbsp olive oil
  • Salt and fresh ground pepper
  • 4 cups vegetable broth
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • Greek yogurt
  • 1/4 cup fresh cilantro minced

Possible Toppings:

  • Basil
  • Sour Cream
  • Pumpkin Seeds
  • Walnuts
  • Crème Fraiche


  • 1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
    2. In a large bowl, add pumpkin and garlic. Toss with olive oil and season with salt and pepper. Roast for 25-30 mins, stirring occasionally until pumpkin and garlic have softened.
    3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
    4. In a food processor, add pumpkin, garlic with skin removed and vegetable stock. Puree until smooth.
    5. In a large pot over medium heat, add in pumpkin mixture, turmeric, cumin and coriander and give it a good stir. Heat soup until it starts to boil. Turn off heat and add perogies.
    6. Divide in soup bowls and top with a dollop of yogurt and cilantro.