Spiced Pumpkin Perogy Soup<\/h2>\n
\t![](\"https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/06\/Spiced-Pumpkin-Perogy-Soup-150x150.jpg\")
\t<\/p>\n
\n
- \n
- 1 pkg (454g) Pelmen Foods Savoury Pelmeni<\/li>\n
- 4 cups pumpkin (cut in 3 cm cubes)<\/li>\n
- 4 cloves garlic (with peels on)<\/li>\n
- 3 tbsp olive oil<\/li>\n
- Salt and fresh ground pepper<\/li>\n
- 4 cups vegetable broth<\/li>\n
- 1 tbsp turmeric<\/li>\n
- 1 tsp cumin<\/li>\n
- 1\/2 tsp ground coriander<\/li>\n
- Greek yogurt<\/li>\n
- 1\/4 cup fresh cilantro (minced)<\/li>\n<\/ul>\n
Possible Toppings:<\/h4>\n
- \n
- Basil<\/li>\n
- Sour Cream<\/li>\n
- Pumpkin Seeds<\/li>\n
- Walnuts<\/li>\n
- Cr\u00e8me Fraiche<\/li>\n<\/ul><\/div>\n\n
- \n
- \n
1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.<\/p>\n
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.<\/p>\n
3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.<\/p>\n
4. In a food processor, add pumpkin, garlic with skin removed and vegetable stock. Puree until smooth.<\/p>\n
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.<\/p>\n
6. Divide in soup bowls and top with a dollop of yogurt and cilantro.<\/p>\n<\/li>\n<\/ol><\/div>\n
- \n